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Sheet Pan Chicken Pitas with Herby Ranch

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Enjoy a delightful sheet pan dinner with these flavorful chicken pitas filled with fresh veggies and a homemade herby ranch sauce.

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 or a light coating of oil.
  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 in a single layer and bake for 20–25 minutes, or 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 to make the herby ranch.
  5. Let the chicken rest for 5 minutes before slicing into strips or bite-sized pieces.
  6. Warm the pita breads in the oven for 2–3 minutes or wrap in foil and heat briefly.
  7. Assemble each pita pocket, spread a generous spoonful of herby ranch inside, then fill with sliced chicken, cherry tomatoes, cucumber, red onion, romaine lettuce, and a sprinkle of chopped parsley.
  8. Serve immediately with extra herby ranch on the side for dipping.

Notes

Store leftovers separately to keep the pita breads fresh. Enjoy with a light salad or sweet potato fries for a complete meal.

Nutrition

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