Description
Delicious pitas packed with flavor, customizable with your favorite veggies, and topped with homemade herby ranch dressing.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 2 medium bell peppers, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 4 pitas
- Fresh greens (like spinach or arugula) for serving
- Herby Ranch Dressing:
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the chicken thighs into strips, and the bell peppers and red onion into thin pieces.
- In a bowl, toss chicken strips with olive oil, paprika, garlic powder, oregano, salt, and pepper until evenly coated.
- Heat a large skillet over medium heat and add the seasoned chicken. Cook for 6-8 minutes until the chicken is golden brown and cooked through.
- Stir in the sliced bell peppers and onion. Cook for an additional 5-7 minutes until the veggies are slightly soft.
- In a mixing bowl, combine the Greek yogurt, mayonnaise, dill, parsley, garlic powder, onion powder, lemon juice, salt, and pepper. Stir well and set aside.
- Slice pitas in half and fill them with the chicken mixture and fresh greens. Drizzle with herby ranch dressing.
- Serve warm and enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Feel free to swap the chicken for beef if you prefer!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg