Description
Warm, fluffy pitas filled with juicy roasted chicken, crisp veggies, and creamy herb ranch—all made on a single sheet pan for the ultimate easy dinner.
Ingredients
Scale
- 1½ pounds boneless chicken thighs, cut into strips
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 2 cups chopped romaine lettuce
- 6 pita bread rounds
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment or foil.
- In a large bowl, toss the chicken with olive oil, garlic, salt, and pepper. Add cherry tomatoes and mix.
- Spread chicken and tomatoes in an even layer on the prepared sheet pan.
- Roast for 20–25 minutes until chicken is cooked through and golden.
- Meanwhile, slice cucumbers, chop lettuce, and mix the herb ranch: yogurt, lemon juice, dill, parsley, and a pinch of salt.
- Warm pita rounds in the oven for 2–3 minutes.
- Assemble pitas with lettuce, cucumber, roasted chicken, tomatoes, and herb ranch.
- Serve immediately with extra herb ranch on the side.
Notes
- Double the herb ranch and keep it in the fridge for other meals.
- Use chicken tenders or tofu as alternatives for chicken thighs.
- Warm pitas before stuffing to prevent tearing.
Nutrition
- Serving Size: 1 pita
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: sheet pan chicken, pita recipe, herb ranch, chicken pita, easy dinner, Mediterranean chicken wrap