Sheet Pan Chicken Pitas with Herb Ranch Slaw Recipe
These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a delicious and easy-to-make meal perfect for a healthy lunch or dinner. Tender strips of seasoned chicken are roasted on a sheet pan for a simple cleanup, then stuffed into whole wheat pitas with a creamy, tangy slaw made from fresh herbs and a Greek yogurt-based ranch dressing. Optional toppings like sliced cucumber, diced tomatoes, and crumbled feta add extra flavor and texture to make this Mediterranean-inspired dish both satisfying and nutritious.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 4 whole wheat pitas
Fresh Herb Ranch Slaw
- 2 cups shredded cabbage
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Optional Toppings
- Sliced cucumber
- Diced tomatoes
- Crumbled feta cheese
Instructions
- Prepare the chicken: Preheat your oven to 400°F (200°C). In a bowl, toss the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper until evenly coated.
- Roast the chicken: Spread the seasoned chicken strips in a single layer on a sheet pan. Roast in the preheated oven for 18-20 minutes, or until the chicken is cooked through and slightly browned. Remove from oven and let rest for 5 minutes.
- Make the fresh herb ranch slaw: In a large bowl, combine shredded cabbage, parsley, cilantro, and dill. In a separate smaller bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to coat evenly.
- Assemble the pitas: Warm the whole wheat pitas slightly if desired. Open each pita pocket and fill with roasted chicken strips, a generous amount of fresh herb ranch slaw, and optional toppings such as sliced cucumber, diced tomatoes, and crumbled feta cheese.
- Serve: Serve the assembled chicken pitas immediately for the freshest flavor and texture.
Notes
- Use any fresh herbs you prefer or have on hand if parsley, cilantro, or dill are unavailable.
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes to the chicken seasoning.
- Leftover chicken and slaw can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Whole wheat pitas add extra fiber but white pita or flatbreads can be substituted if preferred.
