Sheet Pan Chicken Pitas with Herby Ranch: A Juicy Delight
A delicious meal packing flavors and textures with succulent chicken, fresh vegetables, and a herby ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 pita breads
- 1 cup mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup herby ranch dressing
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Add chicken breast to the bowl and toss to coat.
- Spread the chicken on a baking sheet and bake for 20-25 minutes until cooked through.
- While the chicken is baking, prepare the pitas by warming them in the oven for a few minutes.
- Once the chicken is done, slice it into strips.
- Fill each pita with mixed greens, sliced chicken, cherry tomatoes, red onion, and drizzle with herby ranch dressing.
- Serve immediately.
Notes
- Customize the vegetables to your liking.
- For extra flavor, marinate the chicken for a few hours before cooking.
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg