Description

This sheet pan chicken pitas with herby ranch slaw recipe is a quick and easy meal that combines seasoned chicken with a tangy slaw, all served in warm pitas. Perfect for busy weeknights, it requires minimal cleanup and can be customized to suit your family's preferences.

Ingredients

Scale

1½ pounds Boneless, skinless chicken thighs
3 tablespoons Olive oil (divided)
1 teaspoon Paprika
1 teaspoon Garlic powder
½ teaspoon Cumi
1 teaspoon Salt
½ teaspoon Black pepper
1 medium Red onion (thinly sliced)
3 cups Shredded cabbage (green or purple)
1 cup Shredded carrots
½ cup Ranch dressing
2 tablespoons Fresh dill (chopped)
2 tablespoons Fresh parsley (chopped)
1 tablespoon Lemon juice
6 rounds Pita bread (whole wheat or white)
1 cup Cherry tomatoes (optional, halved)
Cucumber slices (optional, for serving)

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Instructions

Step 1: Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it with cooking spray
Step 2: Pat the chicken thighs dry with paper towels. Place the chicken on the prepared sheet pan. Drizzle with two tablespoons of olive oil
Step 3: In a small bowl, combine paprika, garlic powder, cumin, salt, and black pepper. Sprinkle this seasoning mixture evenly over both sides of the chicke
Step 4: Scatter the sliced red onion around the chicken on the sheet pan. Drizzle the onion with the remaining tablespoon of olive oil
Step 5: Roast the chicken and onion for 25-30 minutes until the chicken reaches an internal temperature of 165°F
Step 6: In a large mixing bowl, combine shredded cabbage, shredded carrots, ranch dressing, fresh dill, fresh parsley, and lemon juice. Toss until the vegetables are evenly coated
Step 7: Once the chicken finishes roasting, remove it from the oven. Let it rest for five minutes, then slice it into strips or bite-sized pieces
Step 8: Warm the pita bread in the oven, skillet, or microwave wrapped in a damp paper towel
Step 9: Assemble your pitas with sliced chicken and roasted onions. Top with herby ranch slaw and add cherry tomatoes and cucumber slices if desired
Step 10: Serve immediately

Notes

For a lighter version, substitute ranch dressing with Greek yogurt mixed with lemon juice and garlic powder.

Store chicken and slaw separately to keep pitas from getting soggy.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pita
Calories: 420 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 110 mg