Description
A flavorful and easy weeknight dinner featuring roasted chicken strips and colorful bell peppers, served in warm pita bread and topped with fresh lettuce, tomatoes, and a creamy herby ranch sauce. This Mediterranean-American inspired sheet pan meal is simple to prepare and perfect for busy days.
Ingredients
Scale
For the Chicken and Vegetables
- 1 1/2 pounds boneless skinless chicken breasts, cut into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 4 to 6 pita breads
- 1 cup shredded romaine lettuce
- 1/2 cup diced tomatoes
For the Herby Ranch
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare Sheet Pan: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to prevent sticking and ease cleanup.
- Toss Chicken and Vegetables: In a large bowl, combine the chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, smoked paprika, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated with the seasoning and oil.
- Roast Chicken and Vegetables: Spread the mixture in a single layer on the prepared sheet pan. Roast in the preheated oven for 18 to 22 minutes, stirring halfway through cooking, until the chicken is fully cooked, tender, and lightly browned, and the vegetables are soft.
- Prepare Herby Ranch Sauce: While the chicken roasts, whisk together mayonnaise, sour cream (or Greek yogurt), chopped dill, parsley, chives, lemon juice, garlic powder, salt, and black pepper in a small bowl until smooth and well combined.
- Warm Pita Breads: Just before serving, warm the pita breads in the oven for a few minutes or in a dry skillet over medium heat until soft and pliable, making them easier to fill.
- Assemble the Pitas: Fill each warmed pita with a portion of the roasted chicken and vegetable mixture. Top with shredded romaine lettuce and diced tomatoes.
- Serve: Drizzle liberally with the herby ranch sauce and serve immediately for a delicious, hearty meal.
Notes
- For a lighter alternative, substitute both the mayonnaise and sour cream with Greek yogurt.
- Add sliced cucumbers or crumbled feta cheese inside the pitas for additional flavor and texture.
- Leftover chicken and ranch sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
