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Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw Delight

These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a quick, flavorful, and healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Cut into strips
  • 2 tablespoons Olive Oil
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Slaw
  • 2 cups Shredded Cabbage
  • 1/4 cup Chopped Fresh Parsley
  • 1/4 cup Chopped Fresh Cilantro
  • 1 tablespoon Dill
For the Dressing
  • 1 cup Greek Yogurt
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Optional Toppings
  • 1 cup Cucumber Sliced
  • 1 cup Tomatoes Diced
  • 1/2 cup Feta Crumbled

Equipment

  • Oven
  • Sheet Pan
  • Mixing Bowls
  • whisk
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until evenly coated.
  3. Spread the chicken evenly on the sheet pan and bake for 18–20 minutes or until golden and 165°F (74°C).
  4. In another bowl, toss together cabbage, parsley, cilantro, and dill to prepare the slaw.
  5. Whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth to make the dressing.
  6. Pour the dressing over the slaw and toss well until coated. Let it sit for flavors to meld.
  7. Warm the pitas in the oven for 1–2 minutes just before serving.
  8. Assemble your pitas by stuffing them with baked chicken and fresh herb ranch slaw. Top with optional cucumber, tomatoes, or feta.
  9. Serve immediately while warm.

Nutrition

Serving: 1pitaCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 150IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Use a meat thermometer to ensure chicken is cooked to 165°F. Store leftovers separately to prevent sogginess.

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