Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 2 tbsp olive oil; 2 tsp garlic powder; 2 tsp paprika; 1 tsp dried oregano; ½ tsp cumin; ½ tsp chili flakes (optional); Salt and pepper, to taste; ½ cup mayonnaise; ½ cup sour cream or Greek yogurt; 2 tbsp milk (to thin); 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh dill, chopped (or 1 tsp dried); 1 tbsp fresh chives, chopped (or green onion); 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp lemon juice or vinegar; Salt and pepper, to taste; 4 pitas (pocket or flatbread style); 1 cup shredded lettuce or greens; 1 tomato, sliced; Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Description

A quick, crowd-pleasing weeknight dinner with bright herbs, roasted vegetables, and juicy chicken in a handheld meal.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 tbsp olive oil
2 tsp garlic powder
2 tsp paprika
1 tsp dried oregano
½ tsp cumin
½ tsp chili flakes (optional)
Salt and pepper, to taste
½ cup mayonnaise
½ cup sour cream or Greek yogurt
2 tbsp milk (to thin)
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp fresh chives, chopped (or green onion)
1 tsp garlic powder
1 tsp onion powder
1 tbsp lemon juice or vinegar
Salt and pepper, to taste
4 pitas (pocket or flatbread style)
1 cup shredded lettuce or greens
1 tomato, sliced
Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

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Instructions

Preheat oven to 425°F (220°C).
Toss chicken, peppers, and onion with olive oil and seasonings on a large sheet pan.
Spread everything out in a single layer.
Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and veggies are tender.
Whisk together all the herby ranch ingredients in a bowl while chicken is roasting.
Taste and adjust seasoning. Add milk to reach desired consistency.
Chill in fridge until ready to use.
Warm the pitas (optional: wrap in foil and heat in oven for 5 minutes).
Slice each pita in half to make pockets, or leave whole and fold.
Stuff with lettuce, chicken + veggies, tomato, and optional toppings.
Drizzle generously with herby ranch.

Notes

This recipe is flexible; swap vegetables or proteins based on preference. For vegetarian options, use extra-firm tofu or seasoned chickpeas.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 stuffed pita
Calories: 790
Sugar: 5g
Sodium: 950mg
Fat: 38g
Saturated Fat: 7g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 60g
Cholesterol: 150mg