Chicken · 25 min
Chicken Ranch Pita Pizza with Corn, Spicy Honey & Romaine Salad
- 25 min
- 2–6 servings
- 676 kcal / serving
Crisp pita pizzas topped with shredded chicken and corn, finished with a spicy honey drizzle, alongside a crunchy romaine and pepper salad. Quick weeknight meal that balances protein and veggies.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchcilantro
- ½ cupfrozen corn
- ½green bell pepper
- ¼ cupranch dressing
- 1 heartromaine hearts
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- ½ cupshredded cheese, Italian blend
- 2whole grain pitas
- green bell peppers
From the pantry: honey, hot sauce, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small bunchcilantro
- ½green bell pepper
- 1 heartromaine hearts
- green bell peppers
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Dairy, eggs & chilled
- ½ cupshredded cheese, Italian blend
Bakery & bread
- 2whole grain pitas
Frozen
- ½ cupfrozen corn
Sauces, oils & condiments
- ¼ cupranch dressing
6 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| green bell pepper | ½ | 1 | 1 ½ |
| ranch dressing | ¼ cup | ½ cup | ¾ cup |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chickens |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
| whole grain pitas | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Shred the rotisserie chicken skinless meat and place it in a small bowl.
- Rinse the corn in a colander under hot tap water to thaw, then drain.
- Put the pitas on a baking sheet and spread ranch dressing over each; sprinkle Italian cheese on top.
- Distribute the chicken and corn over the pitas, then add a light extra layer of cheese.
- Bake until the pitas are golden and the cheese is melted, about 6–8 minutes.
- In a small bowl, stir together honey and hot sauce; set aside.
- Wash and dry the romaine and cilantro, then chop the romaine and tear the cilantro leaves.
- Trim, seed, and slice the bell peppers into thin strips; add them to a medium bowl with the romaine, cilantro, and a bit of dressing and salt; toss to combine.
- When the pizzas come out, drizzle them with the spicy honey and cut into wedges; serve with the salad on the side.
Two tips
- Make-ahead: shred the chicken and chop the salad greens up to a day in advance and refrigerate.
- If you want more heat, add extra hot sauce to the honey before drizzling.
Nutrition per serving
- Calories
- 676 kcal
- Protein
- 51 g
- Carbs
- 56 g
- Fat
- 30 g
- Fiber
- 8 g
- Sodium
- 1355 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.