Description
Juicy roasted chicken and peppers are stuffed into warm pitas and finished with a tangy, herb-packed ranch.
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
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 through, until chicken is cooked through and veggies are tender.
- Whisk together all the herby ranch ingredients in a bowl while the chicken roasts.
- Adjust seasoning and add milk to reach desired consistency.
- Chill in fridge until ready to use.
- Warm the pitas (optional: wrap in foil and heat in the 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
Pat chicken dry before seasoning for better adherence and browning. Avoid overcrowding the pan to ensure proper roasting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean