Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
Indulge in the delightful flavors of Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw, a perfect dish for any meal occasion. This easy-to-make recipe combines tender, seasoned chicken with a vibrant slaw and creamy ranch dressing, all served in warm whole wheat pitas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 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
Instructions
- Preheat oven to 400°F (200°C).
- Combine chicken strips with olive oil and spices in a bowl; toss until coated.
- Spread chicken evenly on a sheet pan and bake for 18-20 minutes until cooked through.
- Meanwhile, mix shredded cabbage and herbs in one bowl; whisk yogurt and dressing ingredients in another.
- Combine the slaw mixture with the dressing and set aside.
- Warm pitas in the oven for 1-2 minutes.
- Assemble by filling pitas with chicken and slaw; add optional toppings if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg