Description
Sheet Pan Chicken Pitas with Herby Ranch is a quick and flavorful dinner made with juicy roasted chicken, warm pita bread, crisp veggies, and a creamy herb-packed ranch sauce. Perfect for busy weeknights, this easy sheet pan recipe delivers bold Mediterranean-inspired flavors with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 4 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 pita breads
- 2 cups shredded lettuce
- 1 cup sliced cucumbers
- 1/2 cup sliced red onion
- 1 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons chopped dill
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
Instructions
- 1. Preheat oven to 425°F and line a sheet pan
- 2. Slice chicken into strips
- 3. Toss chicken with oil and spices
- 4. Spread chicken evenly on sheet pan
- 5. Roast for 20-25 minutes until cooked through
- 6. Mix yogurt, mayo, herbs, lemon, and garlic
- 7. Warm pita breads
- 8. Assemble pitas with veggies, chicken, and sauce
Notes
- Use chicken thighs for best juiciness
- Do not overcrowd the pan
- Fresh herbs improve flavor significantly
- Sauce can be made ahead
- Warm pita before serving
- Add lemon juice before serving
- Store components separately
- Customize with extra toppings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: sheet pan chicken pitas, herby ranch chicken, easy pita recipe