Go Back

Sheet Pan Chicken Pitas with Herby Ranch

A 30-minute sheet pan dinner featuring spiced roasted chicken and warm fluffy pitas, finished with a homemade creamy herb ranch dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Mediterranean Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lb chicken breast or thighs cut into 1-inch cubes
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tbsp tomato paste
  • 1 tsp garlic powder
  • 0.5 tsp salt
Herby Ranch
  • 0.5 cup Greek yogurt plain
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 1 clove garlic grated
Assembly
  • 4 thick pita breads

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together olive oil, tomato paste, paprika, garlic powder, and salt. Toss chicken cubes in mixture to coat.
  3. Spread chicken evenly on the baking sheet. Bake for 12 minutes.
  4. Meanwhile, mix Greek yogurt, mayo, lemon juice, grated garlic, and herbs in a small bowl to make the ranch.
  5. Remove pan from oven, push chicken slightly to the side, and place pita breads on the pan. Bake for another 2-3 minutes to warm the bread.
  6. Assemble by placing chicken onto pitas and drizzling generously with the herby ranch.

Notes

Leftover chicken is great on salads the next day.