Creamy Herby Ranch Chicken Pita
A delightful dish combining juicy chicken, vibrant vegetables, and a rich ranch sauce, all wrapped in soft pita bread.
Ingredients
For the Chicken and Vegetables
- 1 lb boneless, skinless chicken breast Ensure chicken is thawed if using frozen.
- 2 pieces bell peppers, chopped Choose your favorite colors.
- 1 piece red onion, chopped
- 2 tbsp olive oil For drizzling.
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
For the Herby Ranch Sauce
- 1/2 cup sour cream Can substitute with dairy-free alternatives.
- 1/4 cup mayonnaise Can substitute with vegan mayo.
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice Freshly squeezed is best.
- 1 clove garlic, minced
For Assembly
- 4 pieces whole wheat or traditional pita bread Warm before filling for easier folding.
- to taste Optional toppings: lettuce, tomato, or other favorite taco toppings Customize as desired.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Place the chicken and chopped vegetables onto a sheet pan.
- Drizzle with olive oil and sprinkle with spices, tossing until evenly coated.
Cooking
- Roast for about 25 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized.
Assembly
- Prepare the herby ranch sauce by combining all sauce ingredients in a bowl and stirring until smooth.
- Once cooked, slice the chicken into strips and assemble in the pita with roasted veggies and sauce.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge. Can freeze for up to 2 months.