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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 topped with cucumber, cherry tomatoes, and red onion
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Easy weeknight dinner with smoky roasted chicken tucked into warm pita bread and topped with a creamy fresh herb ranch slaw. One pan, minimal cleanup, packed with protein.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded cabbage and carrot mix
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 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
  • 1 cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • Cherry tomatoes, halved
  • Fresh herbs for garnish

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until every piece is fully coated.
  3. Spread chicken in a single layer on the prepared baking sheet. Do not overcrowd – use two pans if needed to ensure proper browning.
  4. Bake for 20-25 minutes, flipping halfway through at the 10-12 minute mark, until golden brown and internal temperature reaches 165 degrees F.
  5. While chicken roasts, whisk together mayonnaise, milk, fresh dill, parsley, chives, minced garlic, lemon juice, salt, and pepper in a medium bowl. Taste and adjust seasoning.
  6. Add shredded cabbage and carrot mix to the dressing and toss until fully coated. Refrigerate until ready to assemble.
  7. During the last 2-3 minutes of cook time, place pita breads in the oven to warm through until soft and pliable.
  8. Fill each warm pita with roasted chicken, top generously with fresh herb ranch slaw, add sliced cucumber, red onion, and cherry tomatoes. Garnish with fresh herbs and serve immediately.

Notes

  • Chicken thighs can be substituted for breasts – they stay juicier and are more forgiving during roasting.
  • No fresh herbs? Substitute 2 tablespoons of dried dill for all three fresh herbs, starting with slightly less and tasting before adding more.
  • Swap mayonnaise with plain Greek yogurt for a lighter ranch slaw dressing.
  • The ranch slaw dressing can be made up to 3 days ahead. Toss with cabbage no more than 1 hour before serving to prevent sogginess.
  • Do not overcrowd the sheet pan – spread chicken in a single layer for proper browning and golden edges.

Nutrition

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