Description
Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw offer a flavorful and healthy meal featuring juicy, spice-coated chicken baked to perfection and served with a refreshing herb-infused Greek yogurt slaw in whole wheat pitas. This easy-to-make recipe is perfect for a quick weeknight dinner or casual lunch, combining vibrant herbs and tender chicken for a nutritious and satisfying dish.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and black pepper to taste
Fresh Herb Ranch Slaw
- 2 cups shredded cabbage
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Optional Toppings
- Sliced cucumber
- Diced tomatoes
- Crumbled feta cheese
Other
- 4 whole wheat pitas
Instructions
- Preheat oven. Preheat your oven to 400°F (200°C) to prepare for baking the chicken strips evenly and cook them perfectly.
- Season the chicken. In a large mixing bowl, combine the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss thoroughly until each strip is well-coated with the spice mixture.
- Bake the chicken. Spread the seasoned chicken strips evenly on a sheet pan in a single layer. Place the pan in the preheated oven and bake for 18-20 minutes, or until the chicken is fully cooked through and slightly browned on the edges.
- Prepare the slaw vegetables. While the chicken is baking, combine shredded cabbage, chopped parsley, cilantro, and dill in a medium mixing bowl.
- Make the dressing. In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and black pepper until smooth to create the fresh herb ranch dressing.
- Toss slaw with dressing. Pour the dressing over the cabbage and herb mixture, tossing gently to ensure everything is well-coated with the creamy dressing. Set aside to let flavors meld.
- Remove chicken from oven. Once cooked, take the sheet pan out of the oven and allow the chicken strips to rest briefly.
- Warm the pitas. Place the whole wheat pitas in the oven for 1-2 minutes to warm them slightly, enhancing their softness and flavor.
- Assemble the pitas. On each warm pita, place a generous amount of the baked chicken strips, top with a helping of the Fresh Herb Ranch Slaw, and add any optional toppings such as sliced cucumber, diced tomatoes, or crumbled feta cheese according to your preference.
- Serve and enjoy. Serve the assembled chicken pitas immediately to enjoy their combination of warm chicken, fresh herbs, and creamy slaw for a delicious and satisfying meal.
Notes
- For extra heat, add a pinch of cayenne pepper to the chicken seasoning.
- Use low-fat Greek yogurt for a lighter dressing option.
- To make this recipe gluten-free, substitute whole wheat pitas with gluten-free pita or flatbread.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated before serving.
- Feel free to add other fresh veggies like shredded carrots or radishes to the slaw for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: Sheet pan chicken pitas, fresh herb ranch slaw, baked chicken, healthy pita recipe, whole wheat pitas, Greek yogurt dressing, Mediterranean chicken dish
