Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

A quick, easy dinner ready in about 30 minutes.

introduction

This sheet pan meal gives you juicy spiced chicken and a cool herb ranch slaw all in a pita. It cooks on one pan, so cleanup is easy. If you like bold flavors, try our Cheesy Buffalo Ranch Chicken Bombs for another busy-night idea.

why make this recipe

• It is fast and simple.
• You cook chicken on one sheet pan for less mess.
• The fresh herb ranch slaw adds cool flavor and crunch.
• It works for lunch, dinner, or meal prep.

how to make Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Make the chicken and slaw at the same time. Toss the chicken with spices and bake on a sheet pan. While the chicken cooks, mix the cabbage and herbs, then whisk the yogurt dressing and toss the slaw. Warm the pitas, fill with chicken and slaw, and add any toppings you like.

Ingredients :

• 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

For the 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

Directions :

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the chicken strips, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until the chicken is well-coated with the spices.
3. Spread the chicken strips evenly on a sheet pan. Place the sheet pan in the preheated oven and bake for 18-20 minutes or until the chicken is fully cooked and slightly browned.
4. While the chicken is baking, prepare the Fresh Herb Ranch Slaw. In a medium bowl, combine the shredded cabbage, parsley, cilantro, and dill.
5. In a small bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.
6. Pour the dressing over the cabbage mixture and toss until the slaw is well-coated with the dressing. Set aside.
7. Once the chicken is cooked, remove it from the oven.
8. Warm the pitas in the oven for 1-2 minutes.
9. To assemble, place a generous amount of chicken strips on each pita, top with Fresh Herb Ranch Slaw, and add any optional toppings you like.
10. Serve immediately and enjoy your delicious Sheet Pan Chicken Pitas.

how to serve Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Serve warm. Open each pita and fill with chicken and slaw. Add cucumber, tomatoes, or feta for extra crunch and salt. These go well with a simple green salad or roasted potatoes.

how to store Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

• Store cooked chicken in an airtight container in the fridge for up to 3 days.
• Keep the slaw dressing separate if you want it crisper; store dressed slaw for up to 2 days.
• To reheat, warm the chicken in the oven or microwave and assemble fresh pitas when ready to eat.

tips to make Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

• Cut chicken to similar sizes so it cooks evenly.
• Do not overfill the sheet pan; give pieces room to brown.
• Taste the dressing and add more lemon or salt if it needs more zing.
• Warm the pitas briefly so they stay soft and do not tear when filled.

variation (if any)

• Swap Greek yogurt for light sour cream for a different tang.
• Use romaine or mixed greens instead of cabbage for a lighter slaw.
• Add a dash of hot sauce to the dressing for heat.
• Try chicken thighs instead of breasts for richer flavor.

FAQs

Q: Can I use frozen chicken?
A: Thaw it fully before cutting and baking. Frozen and wet chicken will steam and not brown.

Q: Can I make the slaw ahead?
A: Yes. Make the slaw and keep it in the fridge up to 2 days. If dressed, it will soften the cabbage over time.

Q: Can I grill the chicken instead of baking?
A: Yes. Grill the strips on medium heat for about 6-8 minutes, turning once, until done.

Q: Is this recipe gluten-free?
A: Use gluten-free pitas to make it gluten-free. Check spice blends for hidden gluten.

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free option available

Print Recipe

Pin Recipe

---

Description

A quick and easy dinner featuring spiced chicken and fresh herb ranch slaw, all wrapped in warm pitas.

---

Ingredients

Scale 1x2x3x

• 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
• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the chicken strips, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until the chicken is well-coated with the spices.
3. Spread the chicken strips evenly on a sheet pan and bake for 18-20 minutes or until fully cooked and slightly browned.
4. While the chicken is baking, prepare the Fresh Herb Ranch Slaw. In a medium bowl, combine the shredded cabbage, parsley, cilantro, and dill.
5. In a small bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.
6. Pour the dressing over the cabbage mixture and toss until well-coated. Set aside.
7. Once the chicken is cooked, remove it from the oven.
8. Warm the pitas in the oven for 1-2 minutes.
9. To assemble, fill each pita with chicken strips, top with Fresh Herb Ranch Slaw, and add any optional toppings you like.
10. Serve immediately and enjoy!

---

Notes

Store cooked chicken for up to 3 days in the fridge. Keep the slaw dressing separate for optimal freshness.

---

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 32g
• Cholesterol: 75mg