Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw Magic

Experience a quick and healthy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw for busy weeknights.

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Prep Time 15

Cook Time 20

Marinating Time 10

Total Time 45

Servings: 4 pitas

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb Boneless, skinless chicken breasts Lean protein base; substitute with turkey or pork for a different flavor.
2 tbsp Olive oil Promotes even browning and helps spices adhere; use less for a lower-calorie option.
1 tbsp Smoked paprika Adds warmth and slight sweetness to chicken; regular paprika can be used for less smokiness.
1 tsp Garlic powder Provides earthy intensity; fresh minced garlic can also be used.
1 tsp Onion powder Deepens savory flavor; shallots or fresh onion can substitute but may alter texture.
1 tsp Cumin Brings aromatic kick; can be omitted for a milder flavor.
1 tsp Salt Enhances overall taste; adjust according to personal preference.
1 tsp Black pepper Enhances overall taste; adjust according to personal preference.

For the Pitas and Slaw

4 pieces Whole wheat pitas Hearty and soft for stuffing; gluten-free options available.
2 cups Cabbage (shredded) Provides crunchy texture; can be substituted with a coleslaw mix.
1 cup Fresh parsley Adds leafy freshness; basil can replace for a different flavor profile.
1/2 cup Fresh cilantro Contributes herbaceous notes; omit if not preferred or substitute with mint.
1/4 cup Fresh dill Gives a tangy flavor; can be omitted or replaced with tarragon if unavailable.

For the Ranch Dressing

1 cup Greek yogurt Forms the basis of the ranch dressing, keeping the slaw light; opt for dairy-free yogurt for non-dairy.
2 tbsp Lemon juice Adds bright acidity; lime juice can serve as an excellent alternative.
1 tbsp Apple cider vinegar Deepens tanginess in the dressing; white vinegar or more lemon juice can be substituted.

Optional Toppings

1 cup Cucumber Add freshness and texture.
1 cup Tomatoes Add freshness and texture.
1/2 cup Feta cheese Add freshness and texture.

Equipment

Oven
mixing bowl
Sheet Pan
Small bowl

Method

Cooking Instructions

Preheat your oven to 400°F (200°C) to achieve perfect golden brown on chicken.
In a large bowl, combine chicken, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper; toss until well coated.
Spread chicken in a single layer on a sheet pan and bake for 18 to 20 minutes until chicken reaches an internal temperature of 165°F (75°C).
In a separate bowl, mix shredded cabbage, parsley, cilantro, and dill to prepare the slaw.
Whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper in a small bowl for the dressing.
Pour the ranch dressing over the slaw and toss gently; let sit for a few minutes.
Warm pitas in the oven for 1 to 2 minutes.
Slice the cooked chicken and fill warm pitas with chicken and slaw; add optional toppings if desired.

Nutrition

Serving: 1pitaCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Make sure to cut chicken into even strips for consistent cooking and avoid overcrowding on the sheet pan for optimal roasting.

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