Sheet Pan Chicken Pitas with Herby Ranch
A cozy, quick weeknight dinner featuring juicy chicken, soft pitas, and a bright herby ranch dressing, roasted all on one pan for easy serving.
Ingredients
Chicken and Pitas
- 4 pieces Boneless skinless chicken breasts or thighs Thighs are juicier and more forgiving.
- 4 pieces Pita breads Warm in the oven or microwave before serving.
Herby Ranch Dressing
- 1 cup Plain yogurt or mayonnaise Use dairy free options if needed.
- 1 tablespoon Fresh herbs (like dill, parsley, or chives) Adjust based on preference.
- 1 teaspoon Lemon juice Freshly squeezed for best flavor.
Vegetables
- 1 cup Sliced cucumbers For crunch.
- 1 cup Cherry tomatoes Halved.
- 1/2 cup Sliced red onion For flavor.
- 2 cups Romaine lettuce Chopped.
- 1/2 cup Pepperoncini For added zing.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry and toss with oil, paprika, garlic, onion, salt, and cayenne.
- Spread the chicken and chopped vegetables on a sheet pan in a single layer.
Cooking
- Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Warm the pitas in the oven for the last few minutes of cooking.
Assembly
- On a platter, layer the warmed pitas, chicken, vegetables, and herby ranch dressing.
- Encourage guests to build their own pitas with their choice of toppings and sauces.
Notes
For a spicy kick, add a few drops of hot sauce. This recipe is adaptable; consider different spices or sauces as desired.