Description
A quick and flavorful meal featuring juicy sheet pan roasted chicken tucked into soft pita bread and topped with fresh vegetables and a creamy herby ranch sauce.
Ingredients
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning or oregano
- 4 pita breads
- 2 cups lettuce or spinach
- 1 cup tomatoes, chopped
- 1 cucumber, sliced
- 1/2 red onion, sliced
- 1/2 cup Greek yogurt or mayonnaise
- 1–2 teaspoons dried ranch seasoning or mix of dill, parsley, and chives
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt, to taste (for sauce)
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan.
- Toss chicken with olive oil, garlic powder, paprika, salt, pepper, and Italian seasoning.
- Spread the chicken evenly on the sheet pan.
- Roast for 20–25 minutes until fully cooked and lightly golden.
- In a bowl, mix Greek yogurt or mayonnaise with ranch seasoning, lemon juice, minced garlic, and a pinch of salt to make the herby ranch sauce.
- Warm the pita bread until soft and pliable.
- Fill each pita with lettuce, tomatoes, cucumber, red onion, and roasted chicken.
- Drizzle with herby ranch sauce and serve immediately.
Notes
- Use chicken thighs for extra juiciness and flavor.
- Store-bought ranch can be used as a shortcut.
- Add feta cheese or avocado for extra richness.
- Turn into a bowl by serving over rice or greens instead of pita.
- Reheat chicken separately to keep pita fresh and soft.
Nutrition
- Serving Size: 1 pita
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
