Description
These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw offer a healthy and vibrant meal option, featuring tender and flavorful baked chicken strips seasoned with smoked paprika and cumin, paired with a refreshing herbed Greek yogurt slaw. Perfect for a quick dinner, this recipe combines wholesome ingredients with easy sheet pan cooking for minimal cleanup.
Ingredients
Scale
Chicken and Pitas
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 4 whole wheat pitas
Fresh Herb Ranch Slaw
- 2 cups shredded cabbage
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Optional Toppings
- Sliced cucumber
- Diced tomatoes
- Crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Season Chicken: In a large mixing bowl, combine the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss thoroughly until the chicken is evenly coated with all the spices.
- Bake Chicken: Arrange the seasoned chicken strips evenly on a sheet pan. Place the pan in the preheated oven and bake for 18-20 minutes until the chicken is cooked through and slightly browned on the edges.
- Prepare Slaw Base: While the chicken bakes, combine shredded cabbage, parsley, cilantro, and dill in a medium bowl.
- Make Dressing: In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to create the fresh herb ranch dressing.
- Toss Slaw: Pour the dressing over the cabbage and herb mixture, tossing gently until the slaw is fully coated and flavors are well combined. Set aside.
- Remove Chicken: Once baked, take the chicken out of the oven carefully.
- Warm Pitas: Warm the whole wheat pitas in the oven for 1-2 minutes to make them pliable and warm for assembling.
- Assemble Pitas: Place a generous portion of the baked chicken strips onto each pita. Top with the fresh herb ranch slaw and add any optional toppings such as sliced cucumber, diced tomatoes, or crumbled feta cheese for extra flavor.
- Serve: Serve immediately while warm and enjoy this wholesome and flavorful sheet pan chicken pita meal.
Notes
- For a spicier version, add a pinch of cayenne pepper or chili flakes to the chicken seasoning.
- You can substitute Greek yogurt with a dairy-free yogurt alternative for a lactose-free version.
- Make sure not to overbake the chicken to keep it juicy and tender.
- Leftover chicken and slaw can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Whole wheat pitas can be swapped with gluten-free pita bread if needed.
