Sheet Pan Chicken Pitas with Herby Ranch Slaw
Savor the deliciousness of Sheet Pan Chicken Pitas filled with juicy chicken and a vibrant herby ranch slaw. This easy-to-make recipe is perfect for busy weeknights or casual gatherings, bringing the whole family together with its explosive flavors and colorful presentation. Each bite promises a delightful experience that will elevate your dinner game effortlessly!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- 4 soft pita breads
- 1 tsp paprika (or preferred seasoning)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup fresh herbs (parsley or cilantro)
- ½ cup ranch dressing
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine chicken breasts with olive oil and paprika until evenly coated.
- Arrange chicken on a parchment-lined baking sheet, ensuring space between pieces.
- Roast for 20-25 minutes until golden brown and internal temperature reaches 165°F (75°C).
- While chicken cooks, mix cabbage, carrots, herbs, and ranch dressing in a bowl until well combined.
- After the chicken rests for five minutes, slice it into strips and layer inside warm pita bread with herby ranch slaw.
Nutrition
- Serving Size: 1 pita with filling (200g)
- Calories: 430
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg