Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw Recipe
This vibrant and healthy recipe for Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw features tender, spiced chicken strips baked to perfection and served in whole wheat pitas with a refreshing, creamy herb slaw. Perfect for a quick weeknight dinner or casual lunch, this dish combines bold flavors with wholesome ingredients for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 4 whole wheat pitas
Fresh Herb Ranch Slaw
- 2 cups shredded cabbage
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Optional Toppings
- Sliced cucumber
- Diced tomatoes
- Crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Season the Chicken: In a large mixing bowl, combine the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss thoroughly until the chicken is evenly coated with the spice mixture.
- Bake the Chicken: Spread the seasoned chicken strips evenly on a sheet pan. Place in the preheated oven and bake for 18-20 minutes, or until the chicken is fully cooked and has a slight golden brown color.
- Prepare Slaw Vegetables: While the chicken is baking, mix the shredded cabbage, chopped parsley, cilantro, and dill in a medium bowl.
- Make Dressing: In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and black pepper until smooth.
- Combine Slaw and Dressing: Pour the dressing over the cabbage mixture and toss until the slaw is fully coated. Set aside to let flavors meld.
- Remove Chicken: Once cooked, take the chicken out of the oven.
- Warm Pitas: Warm the whole wheat pitas in the oven for 1-2 minutes to make them soft and pliable.
- Assemble Pitas: Place a generous amount of chicken strips inside each pita, top with the fresh herb ranch slaw, and add optional toppings such as sliced cucumber, diced tomatoes, or crumbled feta cheese as desired.
- Serve: Serve immediately while warm and enjoy your flavorful Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw.
Notes
- For extra spice, add a pinch of cayenne pepper to the chicken seasoning.
- You can substitute Greek yogurt with a dairy-free yogurt for a lactose-free option.
- Leftover chicken and slaw can be refrigerated separately for up to 3 days.
- Whole wheat pitas can be replaced with gluten-free pitas if necessary.
- To add crunch, sprinkle toasted sunflower seeds on the slaw before serving.
Keywords: sheet pan chicken pitas, fresh herb ranch slaw, baked chicken strips, healthy chicken pita recipes, whole wheat pitas, easy chicken dinner
