Sheet Pan Chicken Pita with Herby Ranch
Delicious Sheet Pan Chicken Pita with Herby Ranch, perfect for a quick meal.
Equipment
- rimmed sheet pan
- parchment paper
- Sharp chef's knife
- Large mixing bowls
- Wire whisk
- meat thermometer
- Cutting Board
- Measuring Cups and Spoons
Ingredients
Chicken and Marinade
- 1.5 lbs Chicken breasts Boneless skinless, sliced thin
- 3 tablespoon Olive oil For marinade
- 4 cloves Garlic Minced, divided
- 3 tablespoon Lemon juice Fresh squeezed
- 1 teaspoon Paprika For color and flavor
- 1 teaspoon Cumin Ground
- 1 teaspoon Salt Divided
- 0.5 teaspoon Black pepper Divided
Pita and Filling
- 4 pieces Pita bread Pocket style
- 2 cups Lettuce Shredded iceberg or romaine
- 1 medium Cucumber Sliced thin
- 1 cup Greek yogurt Plain, full fat
- 0.25 cup Fresh dill Chopped fine
- 0.25 cup Fresh parsley Chopped
Instructions
Preparation
- Slice chicken thin, toss with olive oil, garlic, lemon juice, paprika, cumin, salt and pepper.
- Let chicken sit in marinade for 15 minutes at room temperature.
- Heat oven to 425°F and line sheet pan with parchment paper.
- Arrange chicken in single layer, roast for 12 to 15 minutes until golden and reaches 165°F.
- Mix yogurt, dill, parsley, garlic, lemon juice, salt and pepper until smooth.
- Let roasted chicken rest for 5 minutes then slice into strips.
- Wrap pita in damp paper towel, microwave for 20 to 30 seconds.
- Spread ranch in pita pockets, add chicken, lettuce and cucumber.
- Drizzle extra herby ranch over filling.
- Serve warm while pita is soft and chicken is hot.
Nutrition
Serving: 295gramsCalories: 425kcalCarbohydrates: 38gProtein: 42gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 102mgSodium: 745mgPotassium: 685mgFiber: 3gSugar: 5gVitamin A: 1250IUVitamin C: 12mgCalcium: 145mgIron: 3.5mg
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