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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

Mediterranean inspired sheet pan dinner featuring marinated roasted chicken stuffed in warm pita bread with fresh vegetables and creamy herby ranch sauce. This easy chicken pita recipe delivers restaurant quality flavors in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 pitas
Calories 425 kcal

Equipment

  • 1 Rimmed sheet pan For roasting chicken evenly
  • 1 Parchment paper Prevents sticking and easy cleanup
  • 1 Sharp chef's knife For slicing chicken thin
  • 1 Large mixing bowls For marinade and sauce
  • 1 Wire whisk For mixing herby ranch sauce
  • 1 Meat thermometer Ensures chicken reaches 165°F
  • 1 Cutting board For prep work
  • 1 Measuring cups and spoons For accurate measurements

Ingredients
  

Main ingredients

  • 1.5 lbs Chicken breasts Boneless skinless, sliced thin
  • 4 pieces Pita bread Pocket style
  • 1 cup Greek yogurt Plain, full fat
  • 0.25 cup Fresh dill Chopped fine
  • 0.25 cup Fresh parsley Chopped
  • 4 cloves Garlic Minced, divided
  • 3 tablespoons Lemon juice Fresh squeezed
  • 3 tablespoons Olive oil For marinade
  • 1 teaspoon Paprika For color and flavor
  • 1 teaspoon Cumin Ground
  • 1 teaspoon Salt Divided
  • 0.5 teaspoon Black pepper Divided
  • 2 cups Lettuce Shredded iceberg or romaine
  • 1 medium Cucumber Sliced thin

Instructions
 

Instructions

  • Preheat your oven to 400°F (200°C). This gets things good and ready for roasting.
  • In a large mixing bowl, toss together the chicken slices, 2 cloves of minced garlic, lemon juice, olive oil, paprika, cumin, half the salt and pepper. Make sure every piece is well coated, you want flavor in every bite.
  • Spread the marinated chicken evenly on a sheet pan. No crowded pieces right, gotta keep that good roast going.
  • Roast the chicken in the oven for 20 minutes until cooked through and starting to brown.
  • While that’s cooking, mix Greek yogurt, dill, parsley, the remaining minced garlic, salt, and pepper in a bowl. This is your herby ranch sauce, fresh and zesty.
  • After chicken’s done the first round, add pita breads to the sheet pan and roast everything for 10 more minutes. Pitas get warm and slightly crispy, perfect for stuffing.
  • Serve it up by stuffing the warm pita pockets with the roasted chicken, crunchy lettuce, cucumber slices, and a good spoonful of that herby ranch.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.