Description
Whipping up sheet pan chicken pitas makes weeknight dinner a total breeze for your hungry family. Crispy chicken, warm pitas, and fresh toppings come together in one simple pan, delivering maximum flavor with minimal cleanup.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken thighs
Seasonings:
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- Salt
- Freshly ground black pepper
Vegetables and Toppings:
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 2 green onions, sliced
- 0.25 cup fresh parsley, chopped
- 0.5 cup ranch dressing
- 1 tablespoon lemon juice
- 6 pita breads, warmed
- Fresh dill (optional)
- Fresh parsley (optional)
- Lemon wedges (optional)
Instructions
- Heat your oven to 425F and prepare a sheet pan with aluminum foil for easy cleanup.
- Combine 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and ½ teaspoon ground cumin in a mixing bowl.
- Toss 1 ½ pounds chicken thighs in the seasoning mixture, ensuring each piece is thoroughly coated with spices.
- Spread seasoned chicken across the sheet pan, creating a single layer with space between each piece.
- Roast chicken at 425F for 20-25 minutes until the internal temperature reaches 165F.
- Remove chicken from oven and let rest for 3-4 minutes before slicing into thin strips.
- In a separate bowl, combine 2 cups cabbage, 1 cup carrots, 2 sliced green onions, and ¼ cup chopped parsley.
- Whisk ½ cup ranch dressing with 1 tablespoon lemon juice, then pour over vegetable mixture.
- Season slaw with salt and pepper, then toss until vegetables are evenly coated.
- Warm pita breads in the oven for 2-3 minutes until soft and pliable.
- Stuff each pita with sliced chicken and top with prepared ranch slaw.
- Garnish with optional fresh herbs and serve with lemon wedges on the side.
Notes
- Use bone-in, skin-on chicken thighs for extra flavor and juiciness, which helps prevent the meat from drying out during roasting.
- Ensure your spices are fresh and fragrant to maximize the depth of flavor in the chicken marinade.
- Let the chicken rest for 5-7 minutes after roasting to help the juices redistribute, keeping the meat tender and succulent.
- For a gluten-free version, swap pita bread with lettuce wraps or gluten-free tortillas to accommodate dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 367 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 85 mg