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Sheet Pan Chicken Pitas with Herby Ranch

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5 from 55 reviews

Easy to prepare and bursting with flavor, these pitas are perfect for a busy weeknight or a relaxed weekend gathering.

Ingredients

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

Instructions

  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Toss the chicken breasts with olive oil, paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
  3. Arrange the seasoned chicken on the sheet pan and bake for 20–25 minutes until the internal temperature reaches 165°F.
  4. Whisk together the mayonnaise, Greek yogurt, minced garlic, lemon juice, chopped chives, chopped dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl for herby ranch.
  5. Let the chicken rest for 5 minutes after cooking.
  6. Slice the rested chicken into strips or bite-sized pieces.
  7. Warm the pita breads in the oven for 2–3 minutes.
  8. Assemble each pita with a spoonful of herby ranch, sliced chicken, cherry tomatoes, cucumber, red onion, romaine lettuce, and parsley.
  9. Serve immediately with extra herby ranch on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/sheet-pan-chicken-pitas-herbed-ranch-dressing/

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