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Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw Bliss

Delight in Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw, a quick and healthy dinner option packed with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts Lean protein base; can be substituted with turkey or pork for a different twist.
  • 2 tablespoons olive oil Helps spices stick to the chicken while promoting even browning.
  • 1 teaspoon smoked paprika Adds a warm, slightly sweet smokiness; no substitute needed.
  • 1 teaspoon garlic powder Enhances flavor without the hassle of fresh garlic.
  • 1 teaspoon onion powder Deepens savory notes in the chicken seasoning.
  • 1 teaspoon cumin Provides aromatic kick, complementing the paprika.
  • to taste salt Essential for flavor enhancement.
  • to taste black pepper Essential for flavor enhancement.
For the Pitas and Slaw
  • 4 pieces whole wheat pitas Hearty and soft, ideal for stuffing; can swap with regular pitas if desired.
  • 2 cups shredded cabbage Adds crunch and mild sweetness to the slaw.
  • 1/4 cup chopped fresh parsley Introduces leafy freshness to the dish.
  • 1/4 cup chopped fresh cilantro Adds a garden-fresh dimension to your slaw.
  • 1/4 cup chopped fresh dill Infuses a tangy, anise-like flavor into the slaw.
For the Ranch Dressing
  • 1 cup Greek yogurt Forms the base of your ranch dressing, keeping it light and creamy.
  • 2 tablespoons lemon juice Brightens flavors and helps cut through the richness.
  • 1 tablespoon apple cider vinegar Enhances the tanginess of the ranch slaw.
  • 1 teaspoon extra garlic powder Ties the flavors together beautifully.
Optional Toppings
  • 1 cup sliced cucumber Adds a crisp, refreshing bite.
  • 1 cup diced tomatoes Brings a burst of color and sweetness.
  • 1/2 cup crumbled feta For extra creaminess and flavor diversity.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Gather your ingredients.
  2. In a large bowl, combine chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until evenly coated and let sit.
  3. Spread the chicken in a single layer on a rimmed sheet pan and bake for 18-20 minutes, until internal temperature reaches 165°F (74°C).
  4. In another bowl, mix shredded cabbage, parsley, cilantro, and dill to form the slaw.
  5. In a separate bowl, combine Greek yogurt, lemon juice, apple cider vinegar, and garlic powder for the ranch dressing. Whisk until creamy.
  6. Pour the dressing over the slaw mixture and toss gently. Chill in the fridge.
  7. With a couple of minutes left on cooking chicken, warm the whole wheat pitas on the same sheet pan for 1-2 minutes.
  8. Remove chicken and pitas from the oven. Fill pitas with chicken and slaw, adding optional toppings if desired.
  9. Serve immediately while warm.

Nutrition

Serving: 1pitaCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store chicken and slaw separately to maintain freshness. Make extra slaw for a refreshing side dish.

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