Easy Sheet Pan Chicken Pitas with Herby Ranch
A comforting family dinner featuring seasoned chicken and fresh veggies wrapped in warm pitas, topped with a creamy herby ranch dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 lb chicken breast, sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 4 pitas
- 1 cup shredded lettuce
- 1 tomato, diced
- 1/2 cucumber, sliced
- 1/2 cup herby ranch dressing
Instructions
- Preheat your oven to 425°F (220°C) to get it nice and hot for roasting.
- Toss the sliced chicken with olive oil, garlic powder, paprika, salt, and pepper to coat each piece well.
- Spread the seasoned chicken evenly on a sheet pan and bake for 20-25 minutes until cooked through.
- Warm the pitas slightly in a skillet for a few seconds on each side to make them soft and pliable.
- Fill each pita with the tender chicken, followed by shredded lettuce, diced tomatoes, cucumber slices, and a drizzle of herby ranch dressing.
- Serve immediately while everything is warm and fresh.
Notes
Store leftovers separately from the pitas to maintain freshness. Refrigerate in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 2g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg