Description
A flavorful and easy weeknight meal featuring tender roasted chicken strips and vibrant bell peppers served in warm pita pockets with a zesty herby ranch sauce. This sheet pan recipe combines simple seasoning, fresh vegetables, and a creamy tangy dressing for a satisfying handheld dinner perfect for busy evenings.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cumin
- 0.5 teaspoon chili flakes (optional)
- Salt and pepper to taste
Herby Ranch Sauce
- 0.5 cup mayonnaise
- 0.5 cup sour cream or Greek yogurt
- 2 tablespoons milk
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh chives or green onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice or vinegar
- Salt and pepper to taste
To Serve
- 4 pieces pita bread, warmed if desired
- Shredded lettuce or mixed greens
- 1–2 slices tomato
- Optional toppings: crumbled feta, pickled onions, cucumber, hot sauce
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Make Herby Ranch: Whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper. Adjust the seasonings to your preference and chill the sauce in the fridge while you prepare the rest.
- Prepare Chicken and Vegetables: On a large sheet pan, toss the chicken strips, sliced red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper until evenly coated.
- Roast: Spread everything out in a single layer on the sheet pan. Roast in the preheated oven for 20 to 25 minutes, flipping the chicken and vegetables halfway through cooking, until the chicken is fully cooked and the veggies are tender.
- Warm Pitas: While the chicken roasts, warm the pitas in the oven or on a skillet if desired.
- Assemble Pitas: Slice each pita in half or keep whole. Stuff each pita with shredded lettuce or mixed greens, the warm roasted chicken and vegetables, tomato slices, and drizzle generously with the chilled herby ranch sauce. Add any optional toppings like feta, pickled onions, cucumber, or hot sauce as desired.
- Serve: Serve immediately for a delicious and colorful meal.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Adjust chili flakes according to your preferred spice level or omit for no heat.
- Use Greek yogurt instead of sour cream for a healthier and tangier ranch sauce.
- Leftover chicken and veggies are great added to salads or wraps the next day.
- If you don’t have fresh herbs, dried herbs can be used but reduce the quantity as they are more concentrated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: sheet pan chicken, chicken pitas, herby ranch, easy dinner, roasted vegetables, Mediterranean chicken, weeknight meal
