Sheet Pan Chicken Pitas: Easy Herby Ranch Delight at Home
Enjoy these delicious and easy sheet pan chicken pitas enhanced with a herby ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 whole wheat pitas
- 1 cup mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 cup herby ranch dressing
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs with olive oil and spices. Toss to coat.
- Spread the chicken on a sheet pan in a single layer.
- Roast for 20-25 minutes or until cooked through.
- While the chicken is baking, prepare the pitas and salad toppings.
- Once cooked, let the chicken rest for a few minutes before slicing.
- Assemble the pitas by filling each with chicken, salad greens, tomatoes, cucumber, and drizzling with ranch dressing.
- Serve immediately and enjoy!
Notes
- For extra flavor, marinate the chicken in the spices for a few hours before cooking.
- Feel free to add more vegetables like bell peppers or red onion.
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg