Description
Indulge in the mouthwatering flavors of Sheet Pan Chicken Pitas, where juicy roasted chicken meets a refreshing herby ranch slaw, all enveloped in warm, fluffy pita bread. This quick and easy recipe is perfect for busy weeknights or casual gatherings, delivering a delightful combination of textures and tastes. Enjoy every bite as you reminisce about summer picnics and family barbecues!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- 4 pita breads
- 2 cups red cabbage, thinly sliced
- 1 cup grated carrots
- ½ cup fresh herbs (parsley, dill), chopped
- ½ cup ranch dressing
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, drizzle olive oil over chicken breasts and season with salt, pepper, garlic powder, and paprika. Mix well to coat.
- Spread seasoned chicken on a sheet pan and roast for 20-25 minutes until internal temperature reaches 165°F (75°C).
- Meanwhile, combine red cabbage, grated carrots, chopped herbs, ranch dressing, and lemon juice in a bowl; mix well.
- Warm pita bread in the oven for about 5 minutes before serving.
- Slice open each pita pocket and fill with sliced chicken and herby ranch slaw.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita filled with chicken and slaw
- Calories: 415
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg