Description
Sheet Pan Chicken Pitas with Herby Ranch are quick, easy, and flavorful. Enjoy crispy chicken, warm pitas, and fresh toppings in one meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pita breads or flatbreads
- 1 cup sweet corn kernels (fresh, canned, or frozen)
- 4 slices cooked bacon, crumbled
- 1/4 cup fresh cilantro or parsley, chopped
- 1/2 cup herby ranch dressing
- Optional: 1/4 cup diced red onion
- Optional: 1/2 cup cherry tomatoes, halved
- Optional: 1 cup shredded lettuce
Instructions
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment or foil. Lightly grease it.
- In a bowl, toss chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Spread chicken on the sheet pan in a single layer and bake for 18–22 minutes, flipping halfway.
- While chicken bakes, prepare toppings: heat corn, crumble bacon, and chop herbs and optional veggies.
- Wrap pita breads in foil and warm in the oven during the last few minutes of chicken baking.
- Once chicken is done, place it in the warm pitas and add corn, bacon, herbs, and ranch.
- Add any extra toppings like onion, tomato, or lettuce, fold, and enjoy immediately.
Notes
- Feel free to customize toppings based on your preference.
- Use leftover chicken for a quick lunch option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg
Keywords: Sheet Pan Chicken Pitas, Herby Ranch, Quick Dinner, Easy Recipes