Easy Mediterranean Sheet Pan Chicken Pitas with Herby Ran...

Ingredients

• Chicken breasts - 2, boneless and skinless
• Bell peppers - 2, sliced
• Red onion - 1, sliced
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Pita bread - 4 pieces
• Fresh parsley - 2 tablespoons, chopped
• Fresh dill - 1 tablespoon, chopped
• Mayonnaise - 1/2 cup
• Sour cream - 1/4 cup
• Lemon juice - 1 tablespoon
• Milk - 1 to 2 tablespoons (to thin the dressing)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the chicken breasts into thin strips and place them on a sheet pan along with the sliced bell peppers and red onion.
3. Drizzle olive oil over the chicken and vegetables, then sprinkle with garlic powder, paprika, salt, and black pepper. Toss everything to coat evenly.
4. Spread the chicken and vegetables out in a single layer on the sheet pan and roast in the oven for 20 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
5. While the chicken and vegetables are roasting, prepare the herby ranch dressing. In a bowl, combine mayonnaise, sour cream, lemon juice, parsley, dill, and milk. Mix well until smooth and adjust the consistency with more milk if needed.
6. Warm the pita bread in the oven or on a stovetop.
7. Once the chicken and vegetables are done, assemble the pitas. Fill each pita with the roasted chicken and vegetables, then drizzle with the herby ranch dressing.
8. Serve immediately and enjoy!