Description
This Sheet Pan Chicken Pitas with Herby Ranch Slaw recipe offers a delicious and easy way to enjoy juicy roasted chicken paired with a fresh, creamy cabbage slaw. Perfectly seasoned chicken breasts are oven-roasted to golden perfection and paired with a tangy ranch dressing mixed with lemon juice, fresh parsley, and dill. Stuffed into warm pita breads, this meal combines wholesome ingredients and bold flavors for a quick and satisfying dinner that everyone will love.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Herby Ranch Slaw
- 1 cup shredded green or red cabbage
- 1/4 cup ranch dressing
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
Additional
- 4 fresh pita breads
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 425°F (220°C). While the oven heats, chop any vegetables needed and shred the cabbage for the slaw to ensure everything is ready for assembly later.
- Season Chicken: Place the chicken breasts on a sheet pan. Drizzle them evenly with the extra virgin olive oil. Then season the chicken thoroughly with garlic powder, onion powder, salt, and pepper to infuse rich flavors during roasting.
- Roast Chicken: Roast the chicken in the preheated oven for 20-25 minutes until the chicken becomes golden brown and reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and juicy.
- Prepare Herby Ranch Slaw: In a mixing bowl, whisk together the ranch dressing with freshly squeezed lemon juice. Add the shredded cabbage, chopped parsley, and dill. Toss everything together until the cabbage and herbs are fully coated with the flavorful dressing.
- Assemble Pitas: Once the chicken has cooled slightly, slice it into bite-sized pieces. Stuff each pita bread generously with the sliced roasted chicken and a good helping of the herby ranch slaw.
- Serve and Garnish: Serve the stuffed pitas immediately for the best flavor and texture. Optionally, garnish with sliced tomatoes or cucumbers to add a fresh, crisp element.
Notes
- You can substitute the ranch dressing with a vegan or dairy-free alternative if desired.
- For extra flavor, marinate the chicken with olive oil and spices for 30 minutes before roasting.
- Leftover roasted chicken can be refrigerated for up to 3 days and used in salads or wraps.
- Feel free to add other fresh vegetables like sliced cucumbers or tomatoes inside the pita for more crunch.
