Name: Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
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; 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; Sliced cucumber; Diced tomatoes; Crumbled feta cheese

Introduction

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a flavorful and easy dinner option that come together quickly. Tender, seasoned chicken baked on a single pan pairs perfectly with a tangy, fresh herb slaw wrapped in whole wheat pitas. This recipe is ideal for busy weeknights or casual gatherings.

The image shows three wraps laid out on a surface with a white marbled texture, each with a base layer of soft, round, lightly toasted flatbread. On this flatbread, there is a fresh layer of shredded green and purple cabbage along with small slices of cucumber, creating a mix of green and purple colors. On top of the vegetables are slices of grilled chicken with a browned, slightly charred texture. The chicken is generously drizzled with a white sauce speckled with green herbs. Fresh diced red tomatoes and small green herb sprinkles are scattered over the top, adding bright pops of color. The wraps look fresh and layered with crisp, juicy, and savory elements. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 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.

Step 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.

Step 4: While the chicken is baking, prepare the Fresh Herb Ranch Slaw. In a medium bowl, combine the shredded cabbage, parsley, cilantro, and dill.

Step 5: In a small bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.

Step 6: Pour the dressing over the cabbage mixture and toss until the slaw is well-coated with the dressing. Set aside.

Step 7: Once the chicken is cooked, remove it from the oven.

Step 8: Warm the pitas in the oven for 1-2 minutes.

Step 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.

Step 10: Serve immediately and enjoy your delicious Sheet Pan Chicken Pitas.

Tips & Variations

For extra flavor, marinate the chicken strips in the spices and olive oil for 30 minutes before baking.

Swap Greek yogurt for sour cream or mayonnaise if preferred in the slaw dressing.

Add a drizzle of hot sauce or a sprinkle of red pepper flakes for a spicy kick.

Use gluten-free pitas or wraps to make the dish gluten-free.

Make it vegetarian by substituting chicken with grilled tofu or chickpeas.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used for a juicier and more flavorful result. Bake until fully cooked, which may take a few extra minutes.

How can I make the slaw ahead of time?

You can prepare the slaw and dressing a few hours in advance and store it in the refrigerator. Toss it just before serving to keep the cabbage crisp and fresh.