Sheet Pan Chicken Pitas with Herby Ranch
This recipe features juicy chicken and fresh vegetables served in warm pita bread, topped with a flavorful herby ranch dressing.
Equipment
- Sheet pan
- Mixing bowl
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- to taste Salt and pepper
For the Pitas
- 4 pieces pita bread
- 2 cups romaine lettuce, shredded
- 1 piece cucumber, diced
- ½ piece red onion, thinly sliced
- 2 pieces tomatoes, diced
- to taste Fresh parsley, chopped (for garnish)
For the Herby Ranch Dressing
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- to taste Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Season the chicken breasts with olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Place the seasoned chicken on a sheet pan and bake for 25 minutes or until cooked through. Let it rest for a few minutes before slicing.
- In a mixing bowl, combine the ingredients for the herby ranch dressing: Greek yogurt, mayonnaise, chives, dill, lemon juice, garlic powder, salt, and pepper. Mix well.
- Warm the pita bread in the oven for a few minutes. Assemble the pitas by adding sliced chicken, shredded lettuce, cucumber, red onion, tomatoes, and a drizzle of herby ranch dressing.
- Garnish with fresh parsley and serve.
Notes
You can customize the vegetables in the pitas to your liking. Enjoy!