Description
Sheet pan chicken pitas with herby ranch are a fresh, flavorful, and easy dinner packed with juicy chicken, crisp veggies, and creamy homemade ranch — ready in under 30 minutes.
Ingredients
For the Chicken:
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1.5–2 lbs boneless chicken thighs or breasts, sliced
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp smoked paprika
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1 tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
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Optional: sliced red onion and bell peppers
For the Herby Ranch:
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½ cup plain Greek yogurt
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¼ cup mayonnaise (optional)
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1 tbsp lemon juice
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1 tsp Dijon mustard
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1–2 tbsp fresh dill, chopped
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1 tbsp parsley, chopped
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1 tbsp chives, chopped
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1 garlic clove, grated
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Salt & pepper to taste
Instructions
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4–6 pita pockets or flatbreads
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Shredded lettuce, diced tomato, cucumber, avocado, etc.
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Extra ranch for serving
Notes
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Preheat oven to 425°F. Toss chicken with oil and spices. Spread on a sheet pan (add veggies if using).
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Roast 20–25 minutes, flipping once, until golden and cooked through.
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Mix all ranch ingredients in a bowl. Chill until ready to use.
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Warm pitas. Fill with lettuce, tomato, chicken, and drizzle with herby ranch.
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Serve with extra ranch or dipping sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main
- Cuisine: American-Mediterranean Fusion
Nutrition
- Calories: ~420 per pita