Description
This Sheet Pan Chicken Pitas with Herby Ranch Slaw is a quick and flavorful weeknight dinner featuring tender roasted chicken thighs, vibrant and crunchy slaw tossed in a zesty ranch dressing, all wrapped in warm pita bread. Perfect for a satisfying meal that’s easy to prepare and packed with fresh herbs and spices.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds boneless skinless chicken thighs, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Herby Ranch Slaw
- 2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 cup ranch dressing (or Greek yogurt mixed with ranch seasoning)
- Juice of 1/2 lemon
Serving
- 4 pita pockets or flatbreads
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a bowl, toss the chicken strips with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly coated, ensuring every piece is well seasoned.
- Roast the Chicken: Spread the chicken in a single layer on the prepared sheet pan. Roast for 18–20 minutes, flipping the pieces halfway through, until the chicken is fully cooked and slightly browned on the edges, indicating a flavorful crust.
- Make the Herby Ranch Slaw: While the chicken roasts, combine shredded cabbage, carrots, chopped parsley, chopped dill, ranch dressing, and lemon juice in a large bowl. Toss everything thoroughly until the vegetables are evenly coated with the dressing. Season with salt and black pepper to taste.
- Warm the Pitas: Warm the pita pockets briefly in the oven or on a skillet to make them soft and pliable for easy filling.
- Assemble and Serve: Fill each warmed pita with a generous portion of roasted chicken strips and a heaping scoop of herby ranch slaw. Serve immediately for the best fresh flavors and texture.
Notes
- You can substitute chicken breast if preferred for a leaner option.
- Add crumbled feta cheese or sliced cucumbers to the slaw for extra flavor and crunch.
- The slaw can be made a few hours ahead of time to allow the flavors to deepen and meld together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pita
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
