Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 1 red bell pepper, sliced
- 1 small red onion, thinly sliced
- 2 Tbsp olive oil
- 1 Tbsp Italian seasoning blend (or oregano, paprika, and garlic powder mix)
- 6 pita breads
- 1/2 cup prepared ranch dressing
- 1/4 cup mixed fresh herbs (dill, parsley, chives), finely chopped
Instructions
- Step 1: Preheat the oven to 425°F (220°C). On a large, rimmed sheet pan, toss the cubed chicken, bell pepper, and red onion with olive oil, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated. Spread the mixture into a single layer.
- Step 2: Roast the chicken and vegetables for 15 minutes. While they cook, combine the prepared ranch dressing with the finely chopped fresh herbs in a small bowl; set aside.
- Step 3: After 15 minutes, remove the sheet pan and stir the chicken and vegetables. Return to the oven and cook for an additional 5-7 minutes, or until the chicken is cooked through and lightly browned (internal temperature 165°F/74°C).
- Step 4: Just before serving, place the pita breads directly on the sheet pan alongside the cooked chicken for the last 2 minutes of cooking to warm and soften them slightly.
- Step 5: Remove everything from the oven. Fill each warm pita bread with a generous portion of the sheet pan chicken and vegetable mixture, then fold or roll them up. Drizzle heavily with the prepared Herby Ranch and serve immediately.
Notes
- Store leftover chicken and vegetables in an airtight container for up to 3 days; keep the Herby Ranch separate in the fridge, as storing the components separately maximizes freshness.
- To refresh leftovers, reheat the chicken mixture in a skillet or microwave, then warm the pitas individually in a toaster oven or dry pan for 30 seconds to restore their softness before assembling.
- Enhance the meal by serving the filled pitas with a simple crunchy side, like sliced cucumbers and cherry tomatoes, or a quick squeeze of lemon juice over the filling for extra brightness.
- For maximum flavor penetration, season the cubed chicken breast in the oil mixture and allow it to sit in the fridge for 15 minutes before roasting, if time permits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American