Description

Indulge in the delightful flavors of Sheet Pan Chicken Pitas with Herby Ranch Slaw. This easy-to-make dish features juicy roasted chicken enveloped in warm, fluffy pita bread and topped with a refreshing, creamy slaw. Perfect for weeknight dinners or casual gatherings, these pitas are not only a feast for your taste buds but also a beautiful centerpiece for any table.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
2 tablespoons olive oil
4 pieces fresh pita bread
1 cup shredded cabbage
1 cup shredded carrots
½ cup mayonnaise
2 tablespoons ranch seasoning mix
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
Juice of 1 lemon (about 2 tablespoons)

Instructions

Preheat the oven to 425°F (220°C). Chop chicken into bite-sized pieces and toss with olive oil, salt, and pepper in a large bowl.
Spread seasoned chicken on a parchment-lined baking sheet and roast for about 20 minutes until golden brown and cooked through.
In a bowl, combine mayonnaise, ranch seasoning mix, lemon juice, parsley, dill, shredded cabbage, and carrots. Mix well until fully coated.
Warm pita bread in the oven for about 3 minutes when the chicken is nearly done.
Assemble pitas by filling each pocket with roasted chicken and a generous scoop of herby ranch slaw. Serve immediately with extra ranch dressing on the side.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pita (approximately 250g)
Calories: 430
Sugar: 3g
Sodium: 680mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg

Keywords: - For added flavor, marinate the chicken for at least 30 minutes before cooking. - Swap ranch dressing for Greek yogurt or tahini for a healthier option. - Customize your pitas with any veggies you have on hand or try adding spicy jalapeños for an extra kick.