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

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Introduction

This Sheet Pan Chicken Pitas recipe is a quick and flavorful meal perfect for busy weeknights. Tender spiced chicken strips pair beautifully with a fresh herb ranch slaw, all tucked into whole wheat pitas for a satisfying bite.

Three flatbreads with a slightly charred, golden brown surface are laid on a wooden board. Each flatbread is filled with a base layer of shredded light green lettuce, followed by chunks of grilled, crispy golden-brown chicken with a textured, slightly charred crust. On top of the chicken, a drizzle of creamy white sauce with visible green herbs is spread unevenly. The wooden board sits on a white marbled surface, with pieces of lettuce scattered around and two small bowls of the same white herb sauce nearby, one with a small spoon inside. 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 heat, add a pinch of cayenne pepper to the chicken seasoning mix.
Swap Greek yogurt for sour cream or mayonnaise in the slaw dressing if preferred.
Use gluten-free pitas to make this recipe gluten-free.
Let the slaw sit for 10 minutes before assembling to allow flavors to meld.
Add sliced avocado for a creamy texture and extra nutrition.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or microwave before assembling. Keep pitas fresh in a sealed bag at room temperature, or warm them just before serving.

How to Serve

The image shows three flatbreads on a white marbled surface, each topped with layers that include light green shredded lettuce at the bottom, followed by slices of cucumber, then pieces of grilled chicken with a golden-brown color, and drizzled with white creamy sauce that has green herb specks, garnished with fresh green dill. Nearby are two clear glass bowls filled with the same white sauce, one with a spoon inside it. The setting is casual and the lighting highlights the textures and colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time to ensure they are fully cooked and reach an internal temperature of 165°F (74°C).

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the Greek yogurt in the slaw dressing with a dairy-free yogurt or a creamy avocado-based dressing to keep it dairy-free.