Easy Sheet Pan Chicken Pitas with Herby Ranch
A vibrant and simple sheet pan meal featuring juicy chicken, fresh greens, and creamy herby ranch, all wrapped in warm pita bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free Option Available
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Pita bread
- Mixed greens
- Cherry tomatoes
- Cucumber
- Herby ranch dressing (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the chicken breasts into strips and place them on a sheet pan.
- Drizzle olive oil over the chicken and season with garlic powder, paprika, salt, and pepper.
- Roast in the oven for 15-20 minutes until the chicken is cooked through.
- Prepare the pita by cutting them in half and gently toasting them if desired.
- Mix together the mixed greens, cherry tomatoes, and cucumber in a bowl.
- Cool the chicken after removing it from the oven for a few minutes.
- Fill each pita with the chicken mixture and top with herby ranch dressing.
- Serve immediately and enjoy.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat chicken in the oven before reassembling the pitas.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg