Description
Sheet Pan Chicken Pitas with Herby Ranch Slaw are a delightful blend of juicy chicken and fresh veggies, all wrapped in warm pita bread. This one-pan dish is perfect for busy weeknights or festive gatherings, offering a flavor explosion that will impress your guests. With minimal cleanup and maximum taste, these pitas are sure to become a family favorite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 whole pita breads
- 2 cups chopped cabbage
- 1 cup shredded carrots
- 1/2 cup ranch dressing
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large sheet pan lined with parchment paper.
- In a small bowl, mix garlic powder, paprika, salt, and pepper. Rub the spice mixture over the chicken breasts.
- Place the seasoned chicken on one side of the sheet pan and drizzle with olive oil. On the other side, toss chopped cabbage and shredded carrots with olive oil and season with salt.
- Roast in the preheated oven for about 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- While the chicken cooks, combine cabbage and carrots with ranch dressing in a separate bowl.
- Once cooked, slice the chicken into strips. Stuff pitas with chicken and top with herby ranch slaw.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita (220g)
- Calories: 360
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg