Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 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 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
- 4 pitas (pocket or flatbread style)
- 1 cup shredded lettuce or greens
- 1 tomato, sliced
- Optional toppings: feta cheese, pickled onions, cucumber, hot sauce
Instructions
- Preheat oven to 425°F (220°C).
- On a sheet pan, toss chicken and sliced vegetables with olive oil and spices until evenly coated.
- Roast for 20–25 minutes until the chicken is fully cooked and the veggies are tender.
- Meanwhile, whisk together all herby ranch ingredients in a bowl until smooth.
- Warm pitas in the oven if desired.
- Assemble by stuffing each pita with greens, roasted chicken and veggies, and drizzle with dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita (approximately 200g)
- Calories: 410
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg