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Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw Made Easy

These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a healthy, quick meal perfect for busy nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts Turkey can be used as a substitute.
  • 2 tablespoons Olive oil Low-fat cooking spray can be used.
  • 1 teaspoon Smoked paprika Regular paprika is a milder alternative.
  • 1 teaspoon Garlic powder Substitute with minced garlic if preferred.
  • 1 teaspoon Onion powder Use dry form for best results.
  • 1 teaspoon Cumin Can be excluded for a milder flavor.
  • to taste Salt Adjust according to preference.
  • to taste Black pepper Adjust according to preference.
  • 4 pieces Whole wheat pitas Gluten-free options are available.
For the Fresh Herb Ranch Slaw
  • 4 cups Shredded cabbage Any cabbage variety or pre-packaged mix can be used.
  • 1/2 cup Fresh parsley Can swap with basil.
  • 1/4 cup Fresh cilantro Exclude if not preferred.
  • 1/4 cup Fresh dill Dried dill can be used if fresh is unavailable.
  • 1/2 cup Greek yogurt Dairy-free yogurt can be substituted.
  • 2 tablespoons Lemon juice Lime juice can be used as an alternative.
  • 1 tablespoon Apple cider vinegar White vinegar can be used if needed.
  • to taste Optional toppings Sliced cucumber, diced tomatoes, or crumbled feta cheese.

Equipment

  • Oven
  • Sheet Pan
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until well-coated.
  3. Spread the seasoned chicken in a single layer on the sheet pan and bake for 18-20 minutes or until fully cooked.
  4. Mix shredded cabbage, parsley, cilantro, and dill in a large bowl to prepare the slaw.
  5. Whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth.
  6. Pour the dressing over the slaw and toss everything together until evenly coated.
  7. Warm the whole wheat pitas on the hot sheet pan for 1-2 minutes.
  8. Fill the warm pita with chicken and top with fresh herb ranch slaw and optional toppings.
  9. Serve immediately and enjoy the combination of flavors.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Cut chicken into uniform strips for even cooking. Marinate for extra flavor if desired.

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