Sheet Pan Chicken Pitas with Herby Ranch
A quick and easy weeknight meal combining lean chicken, fresh veggies, and a herby ranch sauce, all roasted on a single sheet pan for hassle-free preparation and cleanup.
Ingredients
For the Chicken Marinade
- 2 pieces Boneless, Skinless Chicken Breasts Chicken thighs can be used for added juiciness.
- 2 tablespoons Olive Oil
- 3 cloves Garlic Minced
- 2 tablespoons Lemon Juice Freshly squeezed
- 1 teaspoon Paprika Adjust for spiciness
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
For the Herby Ranch Sauce
- 1 cup Greek Yogurt Can be substituted with sour cream.
- 2 tablespoons Fresh Dill Chopped
- 2 tablespoons Fresh Parsley Chopped
For Serving
- 4 pieces Pita Bread Pocket-style; alternatives include naan or tortillas.
- 2 cups Lettuce Any preferred greens can be used.
- 1 cup Cucumber Slices
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, mix olive oil, minced garlic, lemon juice, paprika, cumin, salt, and black pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade. Let it sit for 10 minutes to absorb the flavors.
Cooking
- Place the marinated chicken on a sheet pan. Roast it in the oven for 20 minutes or until cooked through.
- While the chicken cooks, mix Greek yogurt, dill, and parsley in a bowl to create the herby ranch sauce.
- Warm the pita bread in the oven for the last 5 minutes of cooking.
Assembly
- Once the chicken is done, slice it and fill the pita with lettuce, cucumber slices, and the chicken. Drizzle with the herby ranch sauce.
Notes
Serve your Sheet Pan Chicken Pitas warm with extra herby ranch sauce on the side for dipping. Store leftovers separately in airtight containers in the fridge for 2-3 days. Reheat chicken to serve with fresh pita and veggies.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 33gProtein: 31gFat: 13gSaturated Fat: 3gSodium: 650mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!