Go Back
–+ servings
Sheet Pan Chicken Pitas with Herby Ranch

Irresistible Sheet Pan Chicken Pitas with Herby Ranch Delight

Try these Sheet Pan Chicken Pitas with Herby Ranch for a satisfying homemade meal full of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main dishes
Cuisine American
Servings 4 pitas
Calories 450 kcal

Equipment

  • Sheet Pan
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting Board

Ingredients
  

For the Chicken

  • 1.5 pounds Boneless skinless chicken breasts tender and juicy after roasting
  • 2 tablespoons Olive oil to keep the chicken moist
  • 1 teaspoon Paprika for a touch of smokiness
  • 1 teaspoon Garlic powder for delightful flavor
  • 0.5 teaspoon Onion powder for extra flavor
  • 0.5 teaspoon Salt to enhance overall taste
  • 0.25 teaspoon Black pepper adds a subtle kick

For the Pitas & Vegetables

  • 4 pieces Pita breads for a warm vessel for filling
  • 1 cup Cherry tomatoes halved for juicy bursts
  • 1 cup Cucumber diced for crunch
  • 0.5 cup Red onion thinly sliced for sharpness
  • 1 cup Romaine lettuce shredded for added freshness
  • 0.25 cup Fresh parsley chopped for a bright finish

For the Herby Ranch Sauce

  • 0.5 cup Mayonnaise creamy base for sauce
  • 0.5 cup Plain Greek yogurt lightens up ranch
  • 1 clove Garlic minced for signature flavor
  • 1 tablespoon Lemon juice for a zesty brightness
  • 1 tablespoon Fresh chives chopped for oniony note
  • 1 tablespoon Fresh dill chopped for herbaceous flavor
  • 0.25 teaspoon Salt to season sauce
  • 0.125 teaspoon Black pepper for a hint of spice

Instructions
 

Preparation Steps

  • Preheat your oven to 425°F and line a sheet pan with parchment paper or coat it with oil.
  • In a large mixing bowl, combine chicken with olive oil and spices; toss to coat.
  • Bake chicken in a single layer for 20–25 minutes or until internal temperature reaches 165°F.
  • Whisk together all ingredients for the herby ranch sauce in a small bowl until combined.
  • Let the cooked chicken rest for 5 minutes, then slice into strips or pieces.
  • Warm pita breads in the oven for 2–3 minutes to make them pliable.
  • Assemble the pitas by spreading ranch sauce and adding chicken and veggies.
  • Serve immediately, with extra ranch on the side for dipping.

Notes

For extra flavor, add freshly chopped veggies after baking. Customize with your favorite ingredients.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 250IUVitamin C: 20mgCalcium: 50mgIron: 2mg
Keyword Chicken, Easy Dinner, Family Friendly, Herby Ranch, Sheet Pan Chicken Pitas
Tried this recipe?Let us know how it was!