Description
This Chicken Pitas with Herby Ranch recipe is a vibrant and flavorful meal featuring tender roasted chicken and colorful bell peppers seasoned with a blend of spices. Served in warm pita bread with fresh greens, tomato slices, and a creamy homemade herby ranch dressing, it makes for a perfect balanced lunch or dinner. The herby ranch adds a tangy, fresh finish, while optional toppings like feta or pickled onions provide extra layers of taste.
Ingredients
For the Chicken + Veggies:
- 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
For the Herby Ranch:
- 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
For Assembly:
- 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) to ensure it’s hot and ready for roasting the chicken and veggies evenly.
- Prepare the chicken and vegetables: In a large sheet pan, toss the cut chicken pieces along with sliced red and yellow bell peppers and red onion with olive oil. Sprinkle garlic powder, paprika, dried oregano, cumin, chili flakes if using, salt, and pepper. Make sure everything is coated evenly for maximum flavor.
- Arrange for roasting: Spread the chicken and vegetable mixture out in a single layer on the sheet pan to help them roast properly without steaming.
- Roast the mixture: Place the sheet pan in the preheated oven and roast for 20–25 minutes, flipping halfway through cooking. This ensures the chicken is cooked through and the vegetables become tender and slightly caramelized.
- 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 to taste and add milk to reach your preferred consistency. Chill the dressing in the refrigerator until ready to use.
- Warm the pitas: Optionally, warm the pitas by wrapping them in foil and heating them in the oven for about 5 minutes to make them soft and more pliable for stuffing.
- Prepare the pitas for stuffing: Slice each pita in half if pocket-style, or leave whole if using flatbread style to fold.
- Assemble the pita sandwiches: Stuff the pitas with shredded lettuce, roasted chicken and veggies, sliced tomato, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
- Finish with herby ranch: Generously drizzle the homemade herby ranch dressing inside or over the pitas for creamy, herbaceous flavor that complements the roasted ingredients perfectly.
Notes
- Using chicken thighs instead of breasts can add extra juiciness and flavor.
- Adjust chili flakes to control the heat level according to your taste.
- The herby ranch dressing can be made a day ahead to let the flavors meld beautifully.
- Warm the pitas just before serving for the best texture.
- Optional toppings like pickled onions or hot sauce add nice contrast and personalization to the pitas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American