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Sheet Pan Chicken Pitas with Herby Ranch

A vibrant, easy weeknight dinner featuring spiced roasted chicken, crisp veggies, and a creamy homemade herby ranch sauce, all wrapped in a warm fluffy pita.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs chicken breast cut into 1-inch cubes
  • 0.33 cup olive oil
  • 2 tbsp lemon juice
  • 4 cloves garlic minced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Herby Ranch
  • 0.5 cup Greek yogurt plain
  • 0.25 cup mayonnaise
  • 2 tbsp fresh dill chopped
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1-2 tbsp milk to thin
Assembly
  • 4 rounds pita bread thick Greek style
  • 2 cups iceberg lettuce shredded
  • 1 cucumber sliced
  • 0.5 cup dill pickles sliced (optional)

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper.
  3. Place cubed chicken in a large bowl. Pour marinade over chicken and toss to coat thoroughly. Let sit for 15 minutes.
  4. Spread chicken in a single layer on the prepared baking sheet. Roast for 15-20 minutes until cooked through and charred at the edges.
  5. While chicken roasts, whisk together Greek yogurt, mayonnaise, fresh herbs, onion powder, garlic powder, and milk to create the sauce.
  6. Warm the pita bread in the oven during the last 2 minutes of roasting.
  7. To assemble, layer lettuce, cucumber, and pickles on warm pita. Top with hot roasted chicken and drizzle generously with Herby Ranch.
  8. Garnish with extra fresh dill and serve immediately.

Notes

Store leftover sauce in the fridge for up to 3 days. It makes a great dip for veggies!