Description
Tender, juicy chicken baked on a sheet pan with fluffy pita bread and a creamy, herby ranch dressing – a delicious and effortless 30-minute meal.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon dried oregano
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 6 pita breads, halved
– 1 cup plain Greek yogurt
– 1/4 cup buttermilk
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 tablespoon chopped fresh chives
– 1 garlic clove, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the chicken pieces with the olive oil, garlic powder, paprika, oregano, salt, and black pepper until the chicken is well coated.
3. Arrange the seasoned chicken on the prepared baking sheet in a single layer.
4. Bake for 15-18 minutes, or until the chicken is cooked through and lightly browned.
5. While the chicken is baking, make the herby ranch dressing. In a small bowl, whisk together the Greek yogurt, buttermilk, parsley, dill, chives, garlic, salt, and black pepper until well combined.
6. Once the chicken is cooked, remove the baking sheet from the oven. Stuff the pita halves with the baked chicken and top with a generous amount of the herby ranch dressing.
7. Serve the Sheet Pan Chicken Pitas with Herby Ranch immediately, while the chicken is hot and the pitas are still warm.
Notes
Feel free to customize the herbs in the ranch dressing to your liking. You can also use whole wheat pitas for a healthier option.
- Prep Time: 15
- Cook Time: 15
- Category: Chicken, Turkey & Pork Mains
- Method: Baking
- Cuisine: American