Description
A quick and flavorful Sheet Pan Chicken Pita recipe featuring thinly sliced marinated chicken breasts roasted to perfection and served with a fresh herby ranch sauce, crisp lettuce, and cucumber inside warm pita pockets. Ready in just 30 minutes, this dish is perfect for a wholesome and satisfying meal with minimal cleanup.
Ingredients
Chicken and Marinade
- 1.5 lbs Chicken breasts (Boneless skinless, sliced thin)
- 3 tbsp Olive oil (For marinade)
- 4 cloves Garlic (Minced, divided)
- 3 tbsp Lemon juice (Fresh squeezed)
- 1 tsp Paprika (For color and flavor)
- 1 tsp Cumin (Ground)
- 1 tsp Salt (Divided)
- 0.5 tsp Black pepper (Divided)
Herby Ranch Sauce
- 1 cup Greek yogurt (Plain, full fat)
- 0.25 cup Fresh dill (Chopped fine)
- 0.25 cup Fresh parsley (Chopped)
- 1 clove Garlic (Minced)
- 1 tbsp Lemon juice (Fresh squeezed)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Assembly
- 4 pieces Pita bread (Pocket style)
- 2 cups Lettuce (Shredded iceberg or romaine)
- 1 medium Cucumber (Sliced thin)
Instructions
- Slice and Marinate Chicken: Slice the chicken breasts thinly and toss them in a bowl with olive oil, half of the minced garlic, lemon juice, paprika, cumin, half the salt, and half the black pepper to coat evenly.
- Marinate: Allow the chicken to rest in the marinade at room temperature for 15 minutes to absorb the flavors.
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper to prevent sticking.
- Roast Chicken: Spread the marinated chicken in a single layer on the prepared sheet pan and roast in the oven for 12 to 15 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C).
- Make Herby Ranch: In a bowl, combine the Greek yogurt, chopped dill, parsley, remaining minced garlic, lemon juice, salt, and pepper. Mix until smooth and creamy.
- Rest Chicken: Remove the chicken from the oven and let it rest for 5 minutes before slicing into strips.
- Warm Pita: Wrap the pita breads in a damp paper towel and microwave for 20 to 30 seconds until soft and warm.
- Assemble Pitas: Open the warmed pita pockets and spread a generous amount of herby ranch sauce inside each.
- Add Fillings: Fill each pita with sliced roasted chicken, shredded lettuce, and thinly sliced cucumber.
- Add More Sauce: Drizzle extra herby ranch sauce over the fillings within each pita for added flavor.
- Serve Immediately: Serve the pitas while warm so the bread stays soft and the chicken is hot, ensuring a delicious bite every time.
Notes
- Marinating the chicken at room temperature helps it cook more evenly and retain juiciness.
- For extra heat, add a pinch of cayenne or chili powder to the marinade.
- Use full-fat Greek yogurt for a creamier ranch sauce, but low-fat can be substituted if preferred.
- The recipe can be made with either iceberg or romaine lettuce based on texture preference.
- Leftover herby ranch sauce can be refrigerated for up to 3 days.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
