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Sheet Pan Chicken Pitas with Herby Ranch

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A delicious combination of roasted spiced chicken and fresh vegetables served in warm pitas with a creamy herby ranch sauce.

Ingredients

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  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 pita breads
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 cup romaine lettuce, shredded
  • 1/4 cup chopped parsley
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or oil it lightly.
  2. Toss the chicken breasts with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
  3. Arrange the seasoned chicken on the sheet pan in a single layer and bake for 20–25 minutes, until cooked through.
  4. Whisk together mayo, Greek yogurt, minced garlic, lemon juice, chives, dill, salt, and pepper to create the herby ranch.
  5. Let the chicken rest for 5 minutes, then slice into strips.
  6. Warm the pita breads in the oven for 2–3 minutes or wrap in foil.
  7. Open each pita and spread a spoonful of herby ranch inside. Fill with chicken, tomatoes, cucumber, onion, lettuce, and parsley.
  8. Serve immediately with extra herby ranch on the side.

Notes

Feel free to adjust spice levels and customize veggie toppings to your taste. Store leftovers in an airtight container.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/sheet-pan-chicken-pitas-herbed-ranch-sauce/

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