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.
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 degrees Fahrenheit (200 Celsius). This gets the heat ready to roast chicken just right.
- Combine the Greek yogurt, 2 cloves minced garlic, lemon juice, olive oil, paprika, cumin, chopped dill, and parsley in a large bowl. This gonna be your marinade base.
- Add the sliced chicken breasts to that bowl and mix well, coating every piece. Let it soak in the flavors for at least 15 minutes, longer if you got time.
- While chicken chills in marinade, chop the remaining garlic and set it aside for later use.
- Spread the marinated chicken evenly on a sheet pan so it cooks uniform and juicy.
- Bake the chicken in the preheated oven for about 25 minutes or until it's cooked through and tender. You might catch some nice browned spots on the edges.
- Take the chicken out and let it rest for a few minutes to lock in juices. Meanwhile, lightly toast pita bread right in the oven for 5 minutes to warm them up and make 'em soft but slightly crispy.
- Stuff your toasted pitas with baked chicken and sprinkle the remaining minced garlic right inside for that punch of flavor. Add extra herbs if you want to feel fancy.
Notes
Wrap leftovers tightly in foil or place in an airtight container to keep flavors fresh. Store in the fridge for about 3 days. If you want to keep them longer, freezing works too. Reheat in microwave or oven but cover with a damp paper towel to keep bread soft.