Crispy Chicken Pitas with Herby Ranch Sauce

Quick and delicious Chicken Pitas with Herby Ranch Sauce, ready in just 25 minutes!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 pitas

Course: Lunch

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Veggies

1 lb Chicken patted dry for extra crispiness
2 cups Bell Peppers chopped; can be swapped with other vegetables
1 medium Red Onion chopped; can substitute with shallots

For the Pitas

4 pieces Pita Bread opt for whole wheat for a healthier version

For the Herby Ranch Sauce

1 cup Herby Ranch Sauce can use yogurt and herbs for a lighter option

For the Drizzle

2 tbsp Olive Oil can use any neutral oil as a substitute

Equipment

Baking Sheet
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Pat the chicken dry with paper towels and season both sides with salt and pepper. Place in the center of a greased baking sheet.
Chop bell peppers and red onion, arranging them around the chicken on the baking sheet.
Drizzle olive oil over the chicken and veggies, tossing them to coat evenly.
Roast in the oven for about 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Whisk together Herby Ranch Sauce ingredients in a bowl.
Once cooked, slice the chicken and assemble the pitas with chicken, roasted veggies, and Herby Ranch Sauce.
Serve the filled pitas on a platter and enjoy!

Nutrition

Serving: 1pitaCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 60mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For best crispiness, reheat in the oven.

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