Description
Sheet Pan Chicken Pitas with Herby Ranch Slaw are a delicious and easy weeknight dinner solution that will delight your taste buds. Tender, roasted chicken is paired with a fresh, crunchy slaw made from vibrant herbs and drizzled with creamy ranch dressing—all stuffed into warm pita bread. This one-pan wonder not only saves you time but also makes cleanup a breeze, making it perfect for busy families or casual gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tbsp extra virgin olive oil
- 4 fresh pita breads
- 1 cup shredded green or red cabbage
- 1/4 cup ranch dressing
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Chop vegetables and shred cabbage.
- Place chicken on a sheet pan; drizzle with olive oil and season with garlic powder, onion powder, salt, and pepper.
- Roast for 20-25 minutes until golden brown and internal temperature reaches 165°F (75°C).
- In a bowl, whisk ranch dressing with lemon juice; add cabbage and herbs, tossing until coated.
- Slice cooked chicken into bite-sized pieces and stuff each pita with chicken and slaw.
- Serve immediately, optionally garnished with sliced tomatoes or cucumbers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pita (approximately 290g)
- Calories: 550
- Sugar: 2g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 90mg