Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes; 2 tbsp Olive oil (divided); 1 tbsp Lemon juice; 1 tsp Dried oregano; 1 tsp Smoked paprika; 1/2 tsp Garlic powder; Salt and black pepper, to taste; 6 Pita breads; 1 medium Cucumber, diced; 1 large Red bell pepper, sliced; 1 large Red onion, cut into wedges; 1 pint Cherry tomatoes; 1 cup Plain Greek yogurt; 1/4 cup Mayonnaise; 1/4 cup Fresh dill, finely chopped; 1/4 cup Fresh parsley, finely chopped; 2 cloves Garlic, minced; 1 tsp Lemon zest; 1 tbsp White wine or apple cider vinegar; 1 tsp Dried chives; Salt and black pepper, to taste; 1-3 tbsp Buttermilk or milk (to thin)

Ingredients

Chicken & Veggies:

1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes

2 tbsp Olive oil (divided)

1 tbsp Lemon juice

1 tsp Dried oregano

1 tsp Smoked paprika

1/2 tsp Garlic powder

Salt and black pepper, to taste

6 Pita breads

1 medium Cucumber, diced

1 large Red bell pepper, sliced

1 large Red onion, cut into wedges

1 pint Cherry tomatoes

Herby Ranch Dressing:

1 cup Plain Greek yogurt

1/4 cup Mayonnaise

1/4 cup Fresh dill, finely chopped

1/4 cup Fresh parsley, finely chopped

2 cloves Garlic, minced

1 tsp Lemon zest

1 tbsp White wine or apple cider vinegar

1 tsp Dried chives

Salt and black pepper, to taste

1-3 tbsp Buttermilk or milk (to thin)

Instructions

1. Marinate: Combine cubed chicken with 1 tbsp olive oil, lemon juice, oregano, smoked paprika, garlic powder, salt, and pepper. Set aside.

2. Prep Veggies: Preheat oven to 400°F. On a large sheet pan, toss cucumber, bell pepper, onion, and tomatoes with 1 tbsp olive oil, salt, and pepper. Spread into an even layer.

3. Bake: Push veggies to the sides. Place chicken in the center in a single layer. Bake for 20-25 minutes, stirring halfway, until chicken is cooked through (165°F) and veggies are tender-crisp.

4. Make Dressing: Whisk Greek yogurt, mayo, dill, parsley, garlic, zest, vinegar, chives, salt, and pepper. Thin with buttermilk if desired.

5. Assemble: Warm pitas. Spoon roasted chicken and veggies onto pita, drizzle generously with herby ranch, and serve.

Notes

Pro-Tips:

• Pat Dry: Pat chicken cubes dry before marinating for better browning.

• Don’t Overcrowd: Use two sheet pans if necessary to ensure veggies roast rather than steam.

• Warm Pitas: Toast pitas on the sheet pan during the last 2-3 minutes of baking.

Variations:

• Vegan: Roast chickpeas instead of chicken.

• Spicy: Add cayenne pepper to the marinade or a diced jalapeño to the veggies.

• Herbs: Tarragon or chives work beautifully in the ranch if you prefer a different profile.

Author: Anna Lovae
Prep Time: 15
Cook Time: 25
Category: Dinner
Method: Roast
Cuisine: Mediterranean-Inspired