Description
Indulge in the delightful flavors of Sheet Pan Chicken Pitas with Herby Ranch Slaw. This easy-to-make dish features juicy, seasoned chicken nestled in soft pita bread, complemented by a refreshing herby ranch slaw. Perfect for family dinners or casual gatherings, it delivers maximum flavor with minimal effort while ensuring everyone leaves the table happy!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 4 pita breads
- 2 cups green cabbage, shredded
- 1 cup carrots, grated
- ½ cup fresh dill, chopped
- ½ cup fresh parsley, chopped
- ½ cup ranch dressing
- 2 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a mixing bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Coat each chicken breast generously with the mixture.
- Place chicken on one side of the sheet pan. On the other side, add sliced bell peppers or onions tossed in olive oil.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C).
- While baking, mix together cabbage, carrots, dill, parsley, ranch dressing, and lemon juice in a large bowl to make the slaw.
- Once cooked, let the chicken rest briefly before slicing or shredding it into bite-sized pieces.
- Serve warm pitas stuffed with chicken and topped with herby ranch slaw.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita (230g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg