Description
Delicious and vibrant Chicken Pitas with Herby Ranch combine juicy roasted chicken strips and colorful bell peppers with a creamy, herb-infused ranch dressing. This easy-to-make meal is perfect for a quick weeknight dinner, featuring roasted chicken and veggies tucked inside warm pita bread with fresh greens, tomatoes, and optional toppings like feta or pickled onions.
Ingredients
Scale
Chicken and Vegetables
- 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
Herby Ranch Dressing
- 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
Pitas and Garnishes
- 4 pitas (pocket or flatbread style)
- 1 cup shredded lettuce or mixed greens
- 1 tomato, sliced
- Optional toppings: feta cheese, pickled onions, cucumber, hot sauce
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot enough for even roasting of the chicken and vegetables.
- Prepare the chicken and vegetables: In a large sheet pan, toss the chicken strips with sliced red and yellow bell peppers and red onion. Drizzle with olive oil, then season with garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Mix thoroughly so everything is evenly coated.
- Arrange for roasting: Spread the chicken and vegetable mixture out in a single layer on the sheet pan to avoid steaming and help them roast properly.
- Roast the mixture: Place the sheet pan in the preheated oven and roast for 20–25 minutes. Flip the mixture halfway through to ensure that the chicken cooks evenly and the vegetables become tender and slightly caramelized.
- Make the herby ranch dressing: While the chicken roasts, combine mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl. Whisk until smooth and adjust the milk amount for your preferred consistency. Chill the dressing in the refrigerator until ready to use.
- Warm the pitas: Optionally warm the pitas by wrapping them in foil and placing them in the oven for about 5 minutes. This softens them and makes them more pliable for stuffing.
- Prepare the pitas for stuffing: Slice each pita in half if using pocket style, or leave whole if using flatbread style to fold over the filling.
- Assemble the pita sandwiches: Stuff each pita with shredded lettuce or mixed greens, roasted chicken and vegetables, sliced tomato, and any optional toppings such as feta, pickled onions, cucumber, or hot sauce.
- Finish with herby ranch: Drizzle generously with the homemade herby ranch dressing inside or over the pitas for a creamy, herbaceous complement to the roasted ingredients.
Notes
- For a dairy-free alternative, substitute the sour cream with a dairy-free yogurt and mayonnaise with a vegan mayo.
- Adjust the chili flakes to control the heat level in the chicken seasoning.
- Make the herby ranch dressing ahead to let flavors meld and chill well.
- Use chicken thighs for juicier, more flavorful meat; breasts work well for a leaner option.
- Additional vegetables like zucchini or mushrooms can be added to the roasting pan for more variety.
- Leftover roasted chicken and veggies can be stored in the refrigerator for up to 3 days.
