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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
  • some Parchment paper Prevents sticking and easy cleanup
  • 1 Sharp chef's knife For slicing chicken thin
  • some 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
  • some Measuring cups and spoons For accurate measurements

Ingredients
  

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). Not a pressure cooker step exactly but you gotta get that sheet pan hot for the chicken.
  • In a bowl, mix together Greek yogurt with dill, parsley, 2 cloves minced garlic, lemon juice, olive oil, paprika, cumin. This creamy herby ranch dressing is gonna be the star.
  • Toss the thin chicken slices in the dressing but save some extra for topping later. Make sure every bit gets coated for max flavor.
  • Spread the chicken out evenly on a sheet pan. You want them not crowding to get that oven roast going on.
  • Bake the chicken for about 20 minutes while checking the float valve if you’re pressure cooking stuff alongside. It’s quick but slow release helps the juices stick around.
  • Last 5 minutes of baking, pop in the pita bread to warm them up. You want ‘em nice and soft but not crispy.
  • Take the chicken out, let it rest a sec before slicing. Then stuff that warm pita with chicken, lettuce, cucumber slices, and drizzle on more of the herby ranch. You’re set!

Notes

Serve warm while pita is soft and chicken is hot