Ingredients
Chicken Marinade and Roast
- 1.5 lbs chicken breasts, boneless skinless, sliced thin
- 3 tablespoons olive oil
- 4 cloves garlic, minced, divided
- 3 tablespoons lemon juice, fresh squeezed
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, divided
- 0.5 teaspoon black pepper, divided
Herby Ranch Sauce
- 1 cup plain full-fat Greek yogurt
- 0.25 cup fresh dill, chopped fine
- 0.25 cup fresh parsley, chopped
- 2 cloves garlic, minced (from the 4 cloves divided)
- 1 tablespoon lemon juice (adjusted for sauce)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Other Ingredients
- 4 pieces pita bread, pocket style
- 2 cups lettuce, shredded iceberg or romaine
- 1 medium cucumber, sliced thin
Instructions
- Prepare the Marinade: In a large mixing bowl, combine olive oil, 2 cloves minced garlic, lemon juice, paprika, cumin, 0.75 teaspoon salt, and 0.25 teaspoon black pepper. Toss thinly sliced chicken breasts in this mixture until fully coated.
- Marinate the Chicken: Let the chicken sit in the marinade for 15 minutes at room temperature to absorb the flavors.
- Preheat Oven: Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper to prevent sticking and allow for easy cleanup.
- Roast the Chicken: Arrange the marinated chicken in a single layer on the prepared sheet pan. Roast in the oven for 12 to 15 minutes until the chicken is golden and reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- Make Herby Ranch Sauce: In a separate mixing bowl, whisk together Greek yogurt, chopped dill, parsley, remaining 2 cloves minced garlic, lemon juice, 0.25 teaspoon salt, and 0.25 teaspoon black pepper until smooth and creamy.
- Rest and Slice Chicken: Remove the chicken from the oven and let it rest for 5 minutes for juices to redistribute. Then slice the chicken into strips.
- Warm Pita Bread: Wrap each pita in a damp paper towel and microwave for 20 to 30 seconds to make them soft and pliable.
- Assemble Pitas: Open each pita pocket and spread a generous amount of herby ranch sauce inside. Add a portion of sliced roasted chicken, followed by shredded lettuce and thin cucumber slices.
- Finish and Serve: Drizzle extra herby ranch sauce over the fillings if desired, and serve the pitas warm to enjoy the soft bread and hot chicken.
Notes
- For juicier chicken, do not overcook; use a meat thermometer to ensure it reaches exactly 165°F.
- Herby ranch sauce can be made ahead and stored in the fridge for up to 2 days.
- Feel free to add other fresh veggies like tomatoes or bell peppers for added crunch and flavor.
- Warm pita bread properly to avoid cracking and make stuffing easier.
- Leftover chicken works great in salads or wraps the next day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
