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Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw served on white plate with roasted vegetables
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Easy sheet pan chicken pitas loaded with flavor and topped with a refreshing fresh herb ranch slaw. Perfect for a quick weeknight dinner that’s both delicious and satisfying with 38 grams of protein per serving.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow onion, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded cabbage and carrot mix
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 pita breads, warmed
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup fresh cilantro, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chicken pieces, red bell pepper, onion, and zucchini. Drizzle with olive oil and sprinkle with garlic powder, paprika, cumin, salt, and pepper. Toss to coat evenly.
  3. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
  4. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned, stirring halfway through.
  5. While the chicken is cooking, prepare the ranch slaw. In a medium bowl, whisk together the mayonnaise, buttermilk, fresh dill, parsley, chives, minced garlic, lemon juice, salt, and pepper until well combined.
  6. Add the shredded cabbage and carrot mix to the dressing and toss to coat. Set aside.
  7. Once the chicken is cooked, warm the pita breads according to package instructions.
  8. To assemble, fill each pita with the chicken and vegetable mixture, top with the fresh herb ranch slaw, and sprinkle with feta cheese and cilantro if desired.

Notes

  • Cut all ingredients to a similar size for even cooking.
  • Don’t overcrowd the baking sheet – use two sheets if needed for best roasting results.
  • For extra flavor, marinate the chicken in the spices for 30 minutes before cooking.
  • Store leftover chicken and vegetables separately from slaw in airtight containers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.benefitiany.com/sheet-pan-chicken-pitas-with-fresh-herb-ranch-slaw/