Description
Sheet Pan Chicken Pitas with Herby Ranch Slaw is a delicious, easy-to-make meal that offers a burst of flavor in every bite. Juicy, seasoned chicken strips are combined with a crunchy herby ranch slaw and wrapped in warm pita bread, making this dish perfect for busy weeknights or casual gatherings. With minimal cleanup required, you can enjoy an explosion of taste that will leave your family and friends asking for more.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp extra virgin olive oil
- 4 soft pita breads
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- ½ cup ranch dressing (store-bought or homemade)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Slice chicken breasts into strips and toss with olive oil, salt, pepper, and spices.
- Spread the chicken on a baking sheet and roast for 20-25 minutes until golden brown and the internal temperature reaches 165°F (75°C).
- While the chicken roasts, mix shredded cabbages, ranch dressing, parsley, and dill in a bowl until well combined.
- Warm pita breads in the oven for about 5 minutes.
- Assemble pitas by filling them with roasted chicken and herby ranch slaw. Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita (200g)
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg