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Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Savory Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Delicious Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw make for a healthy, easy weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pitas
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Turkey or pork can be alternatives if desired.
  • 2 tablespoons Olive Oil Reduce for a lower-calorie option.
  • 1 teaspoon Smoked Paprika Essential for adding warmth and sweetness.
  • 1 teaspoon Garlic Powder Convenient way to infuse bold garlic flavor.
  • 1 teaspoon Onion Powder Enhances the savoriness of the dish.
  • 1 teaspoon Cumin Introduces aromatic depth.
  • to taste Salt Adjust to fit your taste preference.
  • to taste Black Pepper Adjust to fit your taste preference.
For the Slaw
  • 4 cups Shredded Cabbage Offers crunch and mild sweetness.
  • 1/4 cup Chopped Fresh Parsley Adds a refreshing, leafy note.
  • 1/4 cup Chopped Fresh Cilantro Brings a fresh punch.
  • 1/4 cup Chopped Fresh Dill Provides a delightful tang.
For the Dressing
  • 1 cup Greek Yogurt Swap with dairy-free alternatives if needed.
  • 2 tablespoons Lemon Juice Brings brightness and acidity.
  • 1 tablespoon Apple Cider Vinegar Boosts the tanginess.
For Assembly
  • 4 whole Whole Wheat Pitas The hearty, soft base for fillings.
Optional Toppings
  • 1 cup Sliced Cucumber Great for a cooling effect.
  • 1 cup Diced Tomatoes Provides juicy burst.
  • 1/2 cup Crumbled Feta Enhances flavors delightfully.

Equipment

  • large mixing bowl
  • Baking sheet
  • Parchment Paper
  • medium bowl
  • Whisk

Method
 

Directions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine chicken, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss chicken until evenly coated.
  3. Spread seasoned chicken on a baking sheet lined with parchment paper. Bake for 18-20 minutes, until fully cooked.
  4. In a medium bowl, mix shredded cabbage, parsley, cilantro, and dill for the slaw.
  5. Whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper for the dressing.
  6. Pour the dressing over the slaw mixture and toss until evenly coated.
  7. Warm whole wheat pitas on the same baking tray for 1-2 minutes after baking chicken.
  8. Slice warm pitas in half and fill with baked chicken and fresh herb slaw. Add optional toppings if desired.
  9. Serve immediately while warm and enjoy!

Nutrition

Serving: 1pitaCalories: 400kcalCarbohydrates: 42gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Prep the chicken up to a day in advance for enhanced flavor. Keep slaw and chicken separate until serving to maintain crunch.

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