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 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
- 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 your oven to 425°F (220°C).
- On a large sheet pan, toss chicken strips with sliced peppers and onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper until well coated.
- Spread in a single layer and roast for 20–25 minutes, flipping halfway through.
- While roasting, whisk together mayonnaise, sour cream (or yogurt), milk, herbs, garlic powder, onion powder, lemon juice (or vinegar), salt, and pepper to make the herby ranch dressing.
- Warm pitas if desired; assemble by stuffing with lettuce or greens, roasted chicken mixture, tomatoes, and dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita (200g)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg