Go Back
–+ servings
Sheet Pan Chicken Pitas

Sheet Pan Chicken Pitas with Herby Ranch Slaw Delight

A quick and healthy meal featuring tender chicken and zesty slaw in warm whole wheat pitas. Perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pitas
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Substitution: Use turkey or pork cut into strips.
  • 2 tablespoons Olive Oil Substitution: Can use avocado oil for a different flavor.
  • 1 teaspoon Smoked Paprika No direct substitution; sweet paprika can be used.
  • 1 teaspoon Garlic Powder Fresh garlic can substitute but requires prep.
  • 1 teaspoon Onion Powder Alternatively, shallots or fresh onions can be used.
  • 1 teaspoon Cumin No recommended substitutes.
  • to taste Salt
  • to taste Black Pepper
For the Pitas
  • 4 pieces Whole Wheat Pitas Substitution: Use gluten-free pitas for a gluten-free option.
For the Slaw
  • 2 cups Shredded Cabbage Substitution: Use coleslaw mix or kale for different textures.
  • 1/4 cup Fresh Parsley Can substitute with mixed herbs of choice or omit based on preference.
  • 1/4 cup Fresh Cilantro Can substitute with mixed herbs of choice or omit based on preference.
  • 1/4 cup Fresh Dill Can substitute with mixed herbs of choice or omit based on preference.
  • 1/2 cup Greek Yogurt Alternatives include dairy-free yogurt or sour cream.
  • 2 tablespoons Lemon Juice No direct substitutes.
  • 1 tablespoon Apple Cider Vinegar No direct substitutes; vinegar can be swapped with white wine vinegar.
Optional Toppings
  • 1 cup Sliced Cucumber Adds a refreshing crunch.
  • 1 cup Diced Tomatoes Introduce juiciness and a pop of color.
  • 1/2 cup Crumbled Feta Offers a tangy richness.

Equipment

  • Oven
  • Mixing bowls
  • Sheet Pan
  • Parchment paper
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Make sure each chicken strip is well-coated.
  3. Spread the seasoned chicken strips evenly on a large sheet pan lined with parchment paper. Bake for 18–20 minutes or until the chicken reaches 165°F and is golden brown.
  4. While the chicken is baking, prepare the fresh herb ranch slaw. Mix the shredded cabbage with chopped parsley, cilantro, and dill.
  5. Whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth.
  6. Add the dressing to the slaw mixture. Gently toss until everything is thoroughly coated.
  7. When the chicken is finished baking, place the whole wheat pitas on the sheet pan for an additional 1-2 minutes, warming them just enough.
  8. Fill the warm pitas with the baked chicken strips and a generous scoop of the herb ranch slaw. Add any optional toppings if desired.
  9. Serve your Sheet Pan Chicken Pitas right away for the best taste.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 20mg

Notes

Ensure the chicken is laid out in a single layer on the sheet pan for even cooking. Allow the slaw to sit after dressing for optimal flavor melding.

Tried this recipe?

Let us know how it was!