Description
Sheet Pan Chicken Pitas with Herby Ranch Slaw is a vibrant and delicious meal that features tender roasted chicken, crunchy veggies, and a refreshing herby ranch slaw, all enveloped in warm pita bread. Perfect for busy weeknights or casual gatherings, this dish combines bold flavors and textures that will have everyone coming back for more. With its easy preparation and customizable options, it’s sure to become a family favorite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 4 pita breads
- 3 cups shredded cabbage
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¾ cup ranch dressing
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and place chicken breasts on it. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Rub spices into the chicken.
- Roast chicken for about 20-25 minutes until internal temperature reaches 165°F (75°C) and golden brown.
- While the chicken roasts, mix shredded cabbage, parsley, dill, and ranch dressing in a bowl until well combined.
- Warm pita bread in the oven for the last few minutes of cooking time.
- Slice the roasted chicken into strips; fill each warm pita with chicken and herby ranch slaw.
- Serve immediately for maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pita (approximately 250g)
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg