Sheet Pan Chicken Pitas with Herby Ranch: Easy Weeknight Delight
Sheet Pan Chicken Pitas with Herby Ranch is an easy weeknight meal that combines juicy chicken, fresh vegetables, and a creamy herby ranch sauce, all served in warm pita pockets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 whole wheat pita breads
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup herby ranch dressing
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken, olive oil, garlic powder, paprika, salt, and pepper. Toss until the chicken is evenly coated.
- Spread the chicken in a single layer on a baking sheet and bake for 20-25 minutes or until cooked through.
- As the chicken cooks, prepare the vegetables and warm the pita breads.
- Once cooked, cut the chicken into strips and assemble the pitas with chicken, tomatoes, cucumber, and a drizzle of herby ranch dressing.
Notes
- For extra flavor, marinate the chicken for a couple of hours before baking.
- Feel free to add any additional vegetables you enjoy.
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Sheet Pan Chicken Pitas, Herby Ranch, easy weeknight dinner