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Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Sheet pan chicken pitas with fresh herb ranch slaw on a wooden board
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These Sheet Pan Chicken Pitas are bursting with flavor from seasoned chicken, crunchy fresh herb slaw, and a creamy Greek yogurt ranch dressing. Perfect for lunch or dinner – ready in just 40 minutes on a single pan.

Ingredients

Scale
  • 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
  • 4 whole wheat pitas
  • 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

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. In a large mixing bowl, combine chicken strips, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until every strip is fully coated and deep orange-red in color.
  3. Spread chicken in a single even layer on a rimmed sheet pan. Do not overlap. Bake for 18 to 20 minutes until cooked through, slightly golden at the edges, and the internal temperature reaches 165 degrees F.
  4. While chicken bakes, add shredded cabbage, parsley, cilantro, and dill to a medium bowl. Toss to combine.
  5. In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth.
  6. Pour the dressing over the cabbage mixture and toss until fully coated. Set aside to meld while the chicken finishes baking.
  7. Once chicken is done, slide the pitas onto the same hot sheet pan and warm for 1 to 2 minutes until soft and pliable.
  8. Lay each warm pita flat. Add a generous portion of chicken strips, top with fresh herb ranch slaw, and finish with any optional toppings.
  9. Serve immediately for best texture and flavor.

Notes

  • Use red cabbage instead of green for extra color in the slaw.
  • Swap chicken for turkey or pork strips – same seasoning and bake time apply. Always check internal temp reaches 165 degrees F.
  • Make the slaw a few hours ahead and store covered in the fridge for deeper flavor. Toss just before serving.
  • Use gluten-free pitas to make this recipe fully gluten-free.
  • Do not overcrowd the sheet pan – spread chicken in a single layer for proper browning.

Nutrition

Find it online: https://www.benefitiany.com/easy-sheet-pan-chicken-pitas/