Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch strips
  • 2 bell peppers, sliced into strips
  • 1 large red onion, sliced into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup plain non-fat Greek yogurt
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh chives, minced
  • 1 clove garlic, grated
  • 1 tbsp lemon juice
  • 4 large whole-wheat pitas
  • 1/2 English cucumber, sliced
  • 1 cup cherry tomatoes, halved

Instructions:

  1. Preheat your oven to 425°F (220°C) and line an extra-large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, dried oregano, smoked paprika, cumin, garlic powder, sea salt, and black pepper.
  3. Add the chicken strips, bell peppers, and red onion to the bowl. Toss thoroughly until all ingredients are evenly coated in the spice rub.
  4. Spread the chicken and vegetable mixture onto the prepared sheet pan in a single layer, ensuring the pan isn't overcrowded to allow for maximum browning.
  5. Roast for 18–20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have charred, caramelized edges.
  6. While the chicken roasts, prepare the herby ranch by whisking together the Greek yogurt, fresh dill, chives, grated garlic, and lemon juice in a small bowl. Season with salt and pepper to taste.
  7. During the last 2 minutes of roasting, wrap the pitas in foil and place them in the oven to warm.
  8. Assemble the pitas by stuffing them with the roasted chicken and vegetables, fresh cucumber slices, and cherry tomatoes. Drizzle generously with the herby ranch sauce.