Description
Enjoy the convenience and flavor of these Sheet Pan Chicken Pitas with Herby Ranch. Tender, juicy chicken, fresh pita bread, and a creamy herby ranch dressing come together in this delectable 30-minute meal.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 6 pita breads, halved
– 1 cup plain Greek yogurt
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the chicken pieces with olive oil, oregano, garlic powder, salt, and pepper.
3. Spread the seasoned chicken on a large sheet pan.
4. Bake for 15-18 minutes, or until the chicken is cooked through and lightly browned.
5. While the chicken is baking, make the herby ranch dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, parsley, dill, lemon juice, garlic, salt, and pepper.
6. Assemble the Sheet Pan Chicken Pitas: Place the pita halves on the sheet pan with the chicken. Spoon the herby ranch dressing over the chicken and pitas.
7. Serve the Sheet Pan Chicken Pitas with Herby Ranch immediately, while the chicken is hot and the pitas are still warm.
Notes
For a crunchy texture, you can toast the pita halves in the oven for a few minutes before assembling the dish. This recipe can also be made with whole wheat pitas for a healthier option.
- Prep Time: 15
- Cook Time: 15
- Category: Tarts, Toasts & Flatbreads
- Method: Baking
- Cuisine: American