Description
Tender, juicy chicken baked on a sheet pan with fresh pita bread and a creamy, herby ranch dressing – this recipe is the ultimate easy weeknight meal that’s bursting with flavor.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 6 (6-inch) whole wheat pita breads, halved
– 1 cup plain Greek yogurt
– 1/2 cup mayonnaise
– 2 tablespoons finely chopped fresh parsley
– 1 tablespoon finely chopped fresh dill
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– 1/4 teaspoon salt
Instructions
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the cubed chicken with the olive oil, garlic powder, oregano, salt, and pepper until well coated.
3. Arrange the chicken and pita halves on the prepared baking sheet.
4. Bake for 15-18 minutes, or until the chicken is cooked through and the pitas are lightly toasted.
5. While the chicken and pitas are baking, make the herby ranch dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, parsley, dill, lemon juice, garlic, and salt.
6. Serve the baked chicken and pitas warm, with the herby ranch dressing on the side for dipping.
Notes
– For a creamier dressing, use 1/4 cup sour cream in place of 1/4 cup of the mayonnaise.
– Add diced cucumber or cherry tomatoes to the pitas for extra freshness.
– Store any leftover dressing in the refrigerator for up to 1 week.
- Prep Time: 15
- Cook Time: 18
- Category: Chicken, Turkey & Pork Mains
- Method: Baking
- Cuisine: American