Description
Crispy Sheet Pan Chicken Pitas with Herby Ranch Slaw brings together tender chicken and zesty slaw in one simple, delicious meal. Grab your pan and get ready for a flavor-packed dinner that comes together faster than you can order takeout.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) boneless, skinless chicken thighs or breasts
Vegetables and Herbs:
- 1 large red onion, cut into wedges
- 2 bell peppers, sliced into strips
- 3 cups shredded green cabbage (or coleslaw mix)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 0.5 cup fresh parsley, chopped
- 0.5 cup fresh dill, chopped
- 0.5 cup fresh cilantro, chopped (optional)
Seasonings and Sauces:
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon chili powder (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup ranch dressing
- 1 tablespoon lemon juice
- 6–8 pita breads or flatbreads, warmed
- Salt and pepper, to taste
Instructions
- Preheat the oven to a blazing 425F (220C), ensuring your baking sheet is ready for action.
- Combine 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, ½ teaspoon black pepper, and optional ½ teaspoon chili powder in a mixing bowl.
- Massage the spice blend onto 1 ½ pounds (680g) of chicken thighs or breasts until every inch is coated with flavor.
- Slice 1 large red onion into wedges and 2 bell peppers into strips. Lightly drizzle with olive oil and sprinkle with a pinch of salt and pepper.
- Spread the seasoned chicken and prepared vegetables on a sheet pan, ensuring they’re in a single layer without overcrowding.
- Roast in the hot oven for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165F (74C) and the vegetables turn tender and slightly caramelized.
- While the chicken roasts, create the herby slaw by mixing 3 cups green cabbage, 1 cup purple cabbage, 1 cup carrots, ½ cup each of parsley, dill, and optional cilantro.
- Whisk ¾ cup ranch dressing with 1 tablespoon lemon juice and pour over the vegetable mixture, tossing until everything is evenly coated.
- Warm 6-8 pita breads in the oven or over a gas flame for 1-2 minutes until they’re soft and pliable.
- Slice the roasted chicken and assemble your pitas by layering the meat, roasted vegetables, and herby ranch slaw for a flavor explosion.
Notes
- Always use a meat thermometer to check chicken doneness, ensuring it reaches 165F for safe eating.
- Cut vegetables and chicken in similar-sized pieces so they roast evenly and cook at the same rate.
- For gluten-free version, swap pita bread with large lettuce leaves or gluten-free tortillas.
- Fresh herbs make a huge difference in the slaw, so don’t skip them even if you need to substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg