Directions
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Preheat your oven to 425°F (220°C). This step is crucial as it ensures that your chicken and veggies roast beautifully, giving them a tremendous flavor.
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On a large sheet pan, toss the chicken strips, red and yellow bell peppers, and red onion with the olive oil and seasonings. Make sure every piece is well coated for that tremendous taste you’ll love.
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Spread the chicken and vegetables out in a single layer. This helps everything roast evenly, maximizing those lovely roasted flavors.
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Roast in the oven for 20–25 minutes, flipping halfway through. Your chicken should be cooked through, and the veggies should be tender and caramelized.
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While the chicken is roasting, whisk together all the ingredients for the herby ranch in a separate bowl. This cool, creamy accompaniment will be your dish’s showstopper, elevating it to another level.
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Taste the herby ranch mixture and adjust any seasoning as needed. If it’s too thick, add a bit of milk until you reach your desired consistency. Set aside in the fridge to chill until ready to use.
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When the chicken and veggies are nearly done, warm the pitas if desired. You can wrap them in foil and heat them in the oven for about 5 minutes for that fresh, warm effect.
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Slice each pita in half to create pockets, or leave whole and fold for easy assembly.
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Stuff each pita with a generous amount of shredded lettuce, followed by the roasted chicken and vegetables, and finally, a slice of tomato.
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Top with any optional toppings you desire, such as feta cheese, pickled onions, and cucumber.
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Drizzle generously with herby ranch before taking a big bite. Enjoy an explosion of flavors and textures!
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