Description
A quick and flavorful sheet pan chicken pita recipe with juicy roasted chicken, fresh vegetables, and a creamy herby ranch sauce, perfect for an easy weeknight meal.
Ingredients
- 500 g boneless, skinless chicken breast, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 red onion, sliced
- 1 bell pepper, sliced
- 4 pita breads
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon garlic powder (for sauce)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 cup shredded lettuce (optional)
- 1 cup cherry tomatoes, halved (optional)
- 1/2 cup sliced cucumbers (optional)
Instructions
- Preheat the oven to 200°C (400°F) and line a sheet pan with parchment paper.
- In a large bowl, toss the chicken with olive oil, paprika, garlic powder, oregano, cumin, salt, and pepper until evenly coated.
- Spread the chicken, sliced onion, and bell pepper onto the sheet pan.
- Roast for 20–25 minutes, stirring halfway through, until the chicken is cooked and lightly golden.
- In a bowl, mix mayonnaise, yogurt, parsley, dill, garlic powder, lemon juice, salt, and pepper to make the herby ranch sauce.
- Warm the pita breads slightly.
- Fill each pita with chicken and vegetables, add optional toppings, and drizzle with herby ranch sauce.
Notes
- Chicken thighs can be used instead of breast for extra juiciness.
- Add chili flakes or hot sauce for a spicy variation.
- Use whole wheat pita for a healthier option.
- Store leftovers separately for best freshness.
- Reheat chicken gently to avoid drying out.
Nutrition
- Serving Size: 1 pita
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
