Description
A delightful and easy meal featuring marinated chicken and colorful veggies, all roasted and stuffed into fresh pitas with a creamy herby ranch sauce.
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
- 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 the oven to 425°F (220°C).
- Toss the chicken, sliced bell peppers, and onion with olive oil and seasonings, including garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper.
- Spread everything out in a single layer to ensure even cooking and browning.
- Roast for 20–25 minutes, flipping halfway through. Check that the chicken is cooked through, and the veggies are tender.
- Whisk together all the herby ranch ingredients in a bowl. Taste and adjust seasoning, adding milk to reach the desired consistency. Chill in the fridge until ready to use.
- Warm the pitas by wrapping them in foil and heating in the oven for about 5 minutes.
- Slice each pita in half to create pockets or leave them whole and fold.
- Stuff the warm pitas with shredded lettuce, the roasted chicken and veggies, tomato slices, and any optional toppings you desire.
- Drizzle generously with herby ranch before serving.
Notes
Marinate the chicken overnight for better flavor. Experiment with different vegetables and spices to suit your taste.
