Description
This Chicken Pitas with Herby Ranch recipe features tender roasted chicken and colorful bell peppers seasoned with a blend of spices, served in warm pita bread with fresh veggies and a creamy, herb-packed ranch dressing. Perfect for a flavorful and balanced meal ready in just 40 minutes.
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
To Serve
- 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 the oven: Set your oven to 425°F (220°C) so it’s ready to roast the chicken and vegetables evenly and efficiently.
- Prepare the chicken and vegetables: In a large sheet pan, toss the bite-sized chicken pieces with sliced red and yellow bell peppers and red onion. Drizzle with olive oil and sprinkle garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Mix thoroughly to coat everything evenly.
- Arrange for roasting: Spread the chicken and vegetable mixture in a single layer on the sheet pan. This prevents steaming and helps the ingredients roast with nice caramelization.
- Roast the mixture: Place the sheet pan in the preheated oven and roast for 20–25 minutes, flipping halfway through to ensure even cooking. The chicken should be cooked through, and vegetables tender with slight caramelization.
- Make the herby ranch dressing: While the chicken roasts, whisk together mayonnaise, sour cream or Greek yogurt, milk, chopped parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl. Adjust seasoning and milk quantity for your preferred consistency. Chill until ready to serve.
- Warm the pitas: Optionally, wrap the pitas in foil and warm them in the oven for about 5 minutes to soften and make them more pliable for stuffing.
- Prepare the pitas for stuffing: If using pocket-style pitas, slice each in half. If using flatbread-style, leave whole for folding.
- Assemble the pita sandwiches: Stuff each pita with shredded lettuce or greens, roasted chicken and veggies, sliced tomato, and optional toppings such as feta cheese, pickled onions, cucumber, or hot sauce.
- Finish with herby ranch: Generously drizzle the homemade herby ranch dressing inside or over the pitas to add creamy, herbaceous flavor that complements the roasted ingredients perfectly.
Notes
- Use chicken thighs instead of breasts for juicier meat.
- Adjust chili flakes according to your spice preference or omit for a milder dish.
- The herby ranch dressing can be made a day ahead for better flavor melding.
- Feel free to add other toppings like avocado or olives for extra texture and taste.
- Leftover roasted chicken and veggies make great salads or wraps the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
