Description
These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw combine juicy, spice-rubbed chicken baked to perfection with a vibrant, tangy herb-infused slaw. Wrapped in whole wheat pitas and topped with optional fresh vegetables and feta cheese, this easy, healthy meal is perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
For the 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
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
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the chicken evenly.
- Season the chicken: In a large mixing bowl, combine the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss thoroughly so every strip is coated with the flavorful spices.
- Bake the chicken: Arrange the seasoned chicken strips in a single layer on a sheet pan. Place the pan in the oven and bake for 18-20 minutes until the chicken is cooked through and lightly browned on the edges.
- Prepare the slaw base: While the chicken bakes, mix shredded cabbage, parsley, cilantro, and dill in a medium bowl to form the fresh herb base for the slaw.
- Make the dressing: In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
- Combine slaw and dressing: Pour the dressing over the cabbage and herb mixture, tossing to coat evenly. Set the slaw aside to let flavors meld.
- Remove chicken from oven: Once the chicken is cooked, take it out of the oven and let it rest briefly.
- Warm the pitas: Nestle the whole wheat pitas in the oven for 1-2 minutes to soften and heat through.
- Assemble the pitas: Place a generous layer of baked chicken strips onto each warmed pita, top with the fresh herb ranch slaw, and add optional toppings such as cucumber, tomatoes, or feta cheese to suit your taste.
- Serve immediately: Enjoy your fresh, flavorful Sheet Pan Chicken Pitas right away for the best taste and texture.
Notes
- You can substitute chicken thighs for a juicier option if preferred.
- For a lower-fat version, use low-fat Greek yogurt in the slaw dressing.
- Feel free to add other fresh vegetables like shredded carrots or radishes to the slaw for extra crunch.
- Leftover chicken can be stored in the refrigerator for up to 3 days and makes great sandwich filling or salad topping.
- To make this recipe gluten-free, replace whole wheat pitas with gluten-free flatbreads or lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: sheet pan chicken, chicken pitas, fresh herb slaw, healthy dinner, baked chicken, Mediterranean recipe, whole wheat pitas
