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Sheet Pan Chicken Pitas with Herby Ranch taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Sheet Pan Chicken Pita with Herby Ranch

Enjoy the juicy chicken pitas with flavorful herby ranch sauce for a quick meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 500 kcal

Equipment

  • 1 Sheet pan
  • 1 Oven

Ingredients
  

Main ingredients

  • 1.5 pounds Boneless skinless chicken breasts sliced thin
  • 4 Pita breads pocket-style
  • 1 cup Greek yogurt plain, full-fat
  • ¼ cup Dill chopped
  • ¼ cup Parsley chopped
  • 4 cloves Garlic minced, divided
  • 3 tablespoons Lemon juice freshly squeezed
  • Olive oil for marinade
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 cups Lettuce shredded
  • 1 medium Cucumber sliced thin

Instructions
 

Instructions

  • Preheat your oven to 400°F or 200°C.
  • Toss chicken with garlic, olive oil, lemon juice, paprika, cumin, salt, and pepper.
  • Lay marinated chicken on a sheet pan and bake for 20 minutes.
  • Mix Greek yogurt, dill, parsley, and remaining minced garlic for herby ranch sauce.
  • Add pita breads to sheet pan and bake for an additional 10 minutes.
  • Stuff pita pockets with chicken and drizzle herby ranch sauce.
  • Add lettuce and cucumber slices for fresh crunch.
  • Enjoy your meal!

Notes

Serve immediately for best flavor and texture.