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Roasted chicken and colorful bell peppers in whole wheat pita bread with creamy white sauce

High Protein Sheet Pan Chicken Pitas with Herby Ranch

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 425 kcal

Ingredients
  

  • 1.25 lbs boneless skinless chicken breast, sliced into 1-inch strips
  • 2 large bell peppers, sliced into thin strips
  • 1 medium red onion, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 4 whole wheat pita breads
  • 1 cup non -fat plain Greek yogurt
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon onion powder

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  • Place the chicken strips, bell peppers, and red onion on the sheet pan.
  • Drizzle with olive oil and sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss thoroughly to coat.
  • Arrange the chicken and vegetables in a single layer to ensure even roasting.
  • Roast in the center rack for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  • In a small mixing bowl, whisk together the Greek yogurt, dill, chives, lemon juice, and onion powder to create the herby ranch dressing.
  • During the final 2 minutes of roasting, place the pitas directly on the oven rack to warm.
  • Slice the warm pitas in half and fill each pocket with the roasted chicken and vegetable mixture.
  • Drizzle the herby yogurt ranch over the filling and serve immediately.