Savory Sheet Pan Chicken Pitas with Herby Ranch Delight
Enjoy these vibrant Sheet Pan Chicken Pitas with Herby Ranch, perfect for easy dinners and picnics that satisfy every palate.
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Servings: 4 pitas
Calories: 500kcal
Equipment
- Oven
- Sheet Pan
- Mixing bowl
- small bowl
Ingredients
For the Chicken
- 1.5 pounds Boneless skinless chicken breasts provides a juicy and tender base for your pitas
- 2 tablespoons Olive oil helps create a crispy exterior while keeping the chicken moist
- 1 teaspoon Paprika adds a subtle smokiness and beautiful color to the chicken
- 1 teaspoon Garlic powder enhances the flavor without the prep time of fresh garlic
- 0.5 teaspoon Onion powder lends a balanced and savory depth of flavor
- 0.5 teaspoon Salt is essential for bringing all the flavors together
- 0.25 teaspoon Black pepper adds a hint of warmth and spice
For the Pitas
- 4 servings Pita breads provide a soft, chewy pocket
- 1 cup Cherry tomatoes halved for a juicy burst of sweetness
- 1 cup Cucumber diced to add a refreshing crunch
- 0.5 cup Red onion thinly sliced for a zesty kick
- 1 cup Romaine lettuce shredded for a crisp, fresh texture
- 0.25 cup Fresh parsley chopped for brightness and color
For the Herby Ranch
- 0.5 cup Mayonnaise acts as a creamy base for your herby ranch dressing
- 0.5 cup Plain Greek yogurt provides tangy flavor and creaminess
- 1 clove Garlic minced for a robust garlic essence
- 1 tablespoon Lemon juice adds brightness
- 1 tablespoon Fresh chives chopped for delicate onion flavor
- 1 tablespoon Fresh dill chopped for fresh herbaceous kick
- 0.25 teaspoon Salt enhances flavors in the dressing
- 0.125 teaspoon Black pepper adds slight warmth
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and prepare a sheet pan.
- In a large mixing bowl, combine chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper, then toss until well-coated.
- Lay the seasoned chicken breasts in a single layer on the sheet pan and bake for 20-25 minutes until cooked through.
- While chicken is baking, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, chives, dill, salt, and black pepper in a small bowl.
- Let the chicken rest for about 5 minutes, then slice into strips or bite-sized pieces.
- Warm the pita breads in the oven for 2-3 minutes until soft.
- Open each pita pocket, spread herby ranch inside, and fill with sliced chicken, cherry tomatoes, cucumber, red onion, romaine lettuce, and sprinkle with fresh parsley.
- Serve immediately with extra herby ranch on the side.
Notes
Customize your pitas with additional veggies or spices for varied flavors. Be sure to serve extra herby ranch for dipping.
Nutrition
Serving: 1pita | Calories: 500kcal | Carbohydrates: 30g | Protein: 35g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 100mg | Sodium: 700mg | Potassium: 800mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg