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Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

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3.9 from 82 reviews

Enjoy a quick and flavorful weeknight meal with these Sheet Pan Chicken Pitas topped with a fresh and herby ranch slaw. Juicy roasted chicken breasts are seasoned with smoky paprika and garlic, then roasted on a sheet pan for easy cleanup. The vibrant slaw, made with green cabbage, fresh dill and parsley, and tangy ranch dressing with a splash of lemon juice, adds a crisp and refreshing contrast. Stuff everything into warm pita breads for a satisfying handheld dinner that’s perfect for busy evenings.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Herby Ranch Slaw

  • 2 cups shredded green cabbage
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup ranch dressing
  • Juice of 1 lemon
  • Salt and pepper to taste

To Serve

  • 4 pita breads

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
  2. Season the Chicken: In a bowl, whisk together olive oil, garlic powder, smoked paprika, salt, and pepper. Coat each chicken breast evenly in this flavorful mixture to ensure juicy, seasoned meat.
  3. Roast the Chicken: Place the coated chicken breasts on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through.
  4. Prepare the Herby Ranch Slaw: While the chicken roasts, combine shredded green cabbage, chopped fresh dill, chopped fresh parsley, ranch dressing, lemon juice, and a pinch of salt and pepper in a bowl. Toss well to combine all the fresh and tangy flavors.
  5. Slice the Chicken: Once the chicken is cooked, allow it to rest for a few minutes to retain juiciness. Then slice the chicken into strips, perfect for stuffing into pitas.
  6. Assemble the Pitas: Warm the pita breads slightly for pliability. Stuff each pita with sliced roasted chicken and a generous amount of herby ranch slaw. Serve immediately for a delicious and balanced meal.

Notes

  • You can substitute the ranch dressing with a yogurt-based dressing for a lighter alternative.
  • Feel free to add sliced cucumbers or tomatoes to the pita for added crunch and freshness.
  • Leftover chicken can be refrigerated for up to 3 days and used in salads or wraps.
  • For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning mix.
  • Ensure the chicken is cooked through by checking its internal temperature with a meat thermometer.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://yourdailycook.com/sheet-pan-chicken-pitas-with-herby-ranch-slaw-recipe/