Sheet Pan Chicken Pitas with Herby Ranch
A delicious combination of roasted spiced chicken and fresh vegetables served in warm pitas with a creamy herby ranch sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: None
Ingredients
Scale
- 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
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or oil it lightly.
- Toss the chicken breasts with olive oil, paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Arrange the seasoned chicken on the sheet pan in a single layer and bake for 20–25 minutes, until cooked through.
- Whisk together mayo, Greek yogurt, minced garlic, lemon juice, chives, dill, salt, and pepper to create the herby ranch.
- Let the chicken rest for 5 minutes, then slice into strips.
- Warm the pita breads in the oven for 2–3 minutes or wrap in foil.
- Open each pita and spread a spoonful of herby ranch inside. Fill with chicken, tomatoes, cucumber, onion, lettuce, and parsley.
- 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
- Serving Size: 1 pita
- Calories: 470
- Sugar: 3g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg