Description
Delightful sheet pan chicken pitas filled with tender chicken, fresh vegetables, and creamy ranch dressing, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 pita breads
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup lettuce, shredded
- 1/2 cup ranch dressing
- 1 tablespoon fresh herbs (parsley, dill, or chives), chopped
Instructions
- Preheat your oven to 400°F (200°C) to get it nice and hot, ready to roast that chicken to perfection.
- In a mixing bowl, combine the diced chicken with olive oil, garlic powder, paprika, salt, and pepper. Ensuring each piece is generously coated helps to lock in flavor. Spread the seasoned chicken evenly on a sheet pan.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and golden brown.
- For the last 5 minutes of cooking, add the pita breads to the oven to warm them up.
- Once the chicken is done, it’s time for the fun part! Start assembling your pitas by layering in the lettuce, fresh tomatoes, cucumbers, and the beautifully cooked chicken.
- Drizzle with ranch dressing and sprinkle with fresh herbs.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and warm the pitas for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg