Description

Indulge in a mouthwatering experience with these Sheet Pan Chicken Pitas, featuring tender, spiced chicken nestled in fluffy pita bread and topped with a refreshing herby ranch slaw. Perfect for busy weeknights or casual gatherings, this dish combines vibrant flavors and textures that will leave everyone asking for more. Minimal prep and cleanup make this recipe a breeze, ensuring you spend less time in the kitchen and more time enjoying the company of friends and family.

Ingredients

Scale

3–4 boneless skinless chicken breasts (1.5 lbs)
2 tbsp olive oil
4 pocket-style pita breads
1 cup shredded green cabbage
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
½ cup ranch dressing
Juice of 1 lemon
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Pat dry the chicken breasts. Drizzle with olive oil, and season generously with paprika, garlic powder, salt, and pepper.
Arrange the seasoned chicken on one side of the prepared baking sheet. Roast for about 20-25 minutes until golden brown and cooked through.
In a bowl, combine shredded cabbage, chopped parsley, chopped dill, ranch dressing, and lemon juice. Toss until coated.
In the last few minutes of baking, wrap pita bread in aluminum foil to warm them up.
Slice the roasted chicken into strips and fill each warm pita with chicken pieces followed by generous helpings of herby ranch slaw.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pita
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg

Keywords: For a vegetarian option, substitute chicken with tofu or chickpeas. Customize the slaw by adding other veggies or herbs according to your preference. Leftover pitas can be stored in airtight containers in the fridge for up to three days; reheat before serving.