Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw Recipe
These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a quick, flavorful, and wholesome meal featuring tender spiced chicken baked to perfection and topped with a vibrant, herbaceous Greek yogurt slaw. Perfect for a healthy weeknight dinner, these pitas combine a delightful mix of smoky spices, fresh herbs, and creamy dressing for a satisfying Mediterranean-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
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
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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Season 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 each piece is evenly coated with the spices.
- Bake Chicken: Arrange the seasoned chicken strips evenly on a sheet pan. Place the sheet pan in the preheated oven and bake for 18-20 minutes until the chicken is cooked through and slightly browned.
- Prepare Slaw Base: While the chicken bakes, combine shredded cabbage, parsley, cilantro, and dill in a medium bowl.
- Make Dressing: In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to create the fresh herb ranch dressing.
- Toss Slaw: Pour the dressing over the cabbage and herb mixture, tossing well until the slaw is evenly coated. Set aside to allow flavors to meld.
- Remove Chicken: When the chicken is done baking, remove the sheet pan from the oven.
- Warm Pitas: Warm the whole wheat pitas in the oven for 1-2 minutes to make them soft and pliable.
- Assemble Pitas: On each warmed pita, layer a generous amount of baked chicken strips, top with the fresh herb ranch slaw, and add any optional toppings like sliced cucumber, diced tomatoes, or crumbled feta cheese as desired.
- Serve: Serve immediately for a delicious and fresh sheet pan chicken pita experience.
Notes
- For extra spice, add a pinch of cayenne pepper to the chicken seasoning mix.
- Use Greek yogurt in the slaw dressing for added creaminess and protein.
- Whole wheat pitas add fiber, but feel free to substitute with regular pita bread or flatbreads.
- Optional toppings can be customized to preference; olives, red onion, or pickled vegetables pair well.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: sheet pan chicken, chicken pitas, fresh herb ranch, cabbage slaw, baked chicken, healthy dinner, Mediterranean recipe, whole wheat pita sandwich
