Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 6–8 pita breads
- 1 cup prepared ranch dressing
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut chicken breasts into 1-inch bite-sized pieces. In a medium bowl, toss the chicken with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the chicken in a single layer on a large sheet pan.
- Step 2: Roast the chicken for 15-20 minutes, or until cooked through and lightly browned. During the last 3-5 minutes of cooking, add the pita breads to the sheet pan alongside the chicken to warm them slightly. Remove both from the oven and set aside.
- Step 3: While the chicken roasts, prepare the herby ranch. In a small bowl, combine 1 cup prepared ranch dressing with 1/4 cup finely chopped fresh dill and 1/4 cup finely chopped fresh parsley. Stir well to combine.
- Step 4: Dice 1 English cucumber and 2 Roma tomatoes. Optionally, you can also slice some red onion or shred lettuce to add to your pitas.
- Step 5: Carefully open each warm pita bread to form a pocket. Fill each pita with a generous spoonful of the roasted chicken, then add diced cucumber, tomato, and any other desired toppings. Drizzle generously with the herby ranch dressing before serving immediately.
Notes
- To enjoy leftovers best, store the cooked chicken and herby ranch in separate airtight containers in the fridge for up to 3 days, keeping fresh veggies separate as well to prevent sogginess.
- Gently warm the cooked chicken in a pan or microwave until heated through, then lightly toast pitas and assemble with fresh toppings and a generous drizzle of the herby ranch for a quick encore dinner.
- Transform dinner into a fun build-your-own pita bar; lay out the warm chicken, fresh veggies, and herby ranch so everyone can customize their perfect pita, perhaps with a side of crispy sweet potato fries.
- For an extra burst of vibrant flavor in your herby ranch, gently muddle the fresh dill and parsley leaves slightly before stirring them into the dressing to release their aromatic oils even more effectively.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pita with chicken and vegetables, with herby ranch
- Calories: 560
- Sodium: 860mg
- Fat: 23g
- Saturated Fat: 6g
- Trans Fat: 0.2g
- Protein: 7g