Go Back
–+ servings
Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw Bliss

Delight in Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw, a vibrant, easy dinner that satisfies cravings with smoky chicken and crunchy slaw.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, skinless chicken breasts Can substitute with turkey or pork
  • 2 tbsp Olive oil Use less for a lighter dish
  • 1 tbsp Smoked paprika Regular paprika can substitute
  • 1 tsp Garlic powder
  • 1 tsp Onion powder Optional
  • 1 tsp Cumin
  • to taste Salt and black pepper Adjust to your liking
For the Pitas
  • 4 Whole wheat pitas Can swap for regular pitas
For the Slaw
  • 2 cups Shredded cabbage Coleslaw mix can be used
  • 1 cup Fresh parsley Can substitute with preferred herbs
  • 1 cup Fresh cilantro
  • 1 cup Fresh dill
For the Dressing
  • 1 cup Greek yogurt Can substitute with dairy-free yogurt
  • 2 tbsp Lemon juice Lime juice can substitute
  • 1 tbsp Apple cider vinegar Other mild vinegars can replace
Optional Toppings
  • 1 cup Sliced cucumbers
  • 1 cup Diced tomatoes
  • 1/2 cup Crumbled feta

Equipment

  • Sheet pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and lightly grease your sheet pan with olive oil.
  2. In a large bowl, combine chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss until well coated.
  3. Spread the seasoned chicken strips on the sheet pan and bake for 18–20 minutes until cooked through and golden brown.
  4. While the chicken is baking, prepare the fresh herb ranch slaw by combining shredded cabbage with parsley, cilantro, and dill in a bowl.
  5. Whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth.
  6. Pour the dressing over the slaw and toss until well mixed. Set aside.
  7. Add the whole wheat pitas to the sheet pan during the last 1–2 minutes of baking to warm them.
  8. Assemble the pitas with baked chicken and slaw. Add any optional toppings as desired.
  9. Serve immediately while warm and enjoy your meal!

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best texture, mix the slaw just before serving to keep it crisp.

Tried this recipe?

Let us know how it was!