Description
These Sheet Pan Chicken Pitas with Herby Ranch Slaw are a quick and flavorful meal perfect for busy weeknights. Tender roasted chicken breasts seasoned with aromatic garlic and onion powders are paired with a refreshing cabbage slaw tossed in zesty ranch dressing and fresh herbs, all wrapped inside warm pita bread. This recipe offers a balanced, satisfying dish with minimal cleanup, making it an ideal easy dinner.
Ingredients
Scale
Chicken and Seasoning
- 3-4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Slaw and Dressing
- 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
Other
- 4 fresh pita breads
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). While it heats, chop any additional vegetables you want to add and shred the cabbage finely for the slaw.
- Prepare the Chicken: Place the chicken breasts on a sheet pan. Drizzle the olive oil over the chicken and season evenly with garlic powder, onion powder, salt, and pepper to enhance flavor.
- Roast the Chicken: Roast the chicken in the preheated oven for 20-25 minutes, or until it becomes golden brown and the internal temperature reaches 165°F (75°C) to ensure it is fully cooked and juicy.
- Make the Herby Ranch Slaw: In a mixing bowl, whisk together the ranch dressing and freshly squeezed lemon juice. Add the shredded cabbage along with the chopped parsley and dill. Toss everything until the slaw is evenly coated with the dressing and herbs.
- Assemble the Pitas: Once the chicken has rested slightly, slice it into bite-sized pieces. Stuff each pita bread generously with the sliced chicken and top with the herby ranch slaw for a crunchy, flavorful filling.
- Serve: Serve the pitas immediately for the best texture and freshness. Optionally, garnish with sliced tomatoes or cucumbers to add extra color and freshness to the dish.
Notes
- You can substitute chicken thighs if you prefer darker meat for a juicier option.
- Feel free to add sliced tomatoes, cucumbers, or red onions to the slaw for added crunch and flavor.
- For a lighter version, use a low-fat ranch dressing or Greek yogurt instead.
- Leftover chicken can be refrigerated for up to 3 days and used in salads or wraps.
- To warm pitas before stuffing, wrap in foil and heat in the oven for 5 minutes.
