Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
Elevate your weeknight meals with these incredibly flavorful Sheet Pan Chicken Pitas, featuring perfectly seasoned chicken strips roasted alongside a vibrant Fresh Herb Ranch Slaw. This recipe combines the convenience of sheet pan cooking with the fresh crunch of a homemade, herby dressing, all nestled in warm pita bread. It's a deliciously balanced, quick-to-prepare dish that promises to become a family favorite.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Effortless Weeknight Dinner: The convenience of sheet pan cooking means minimal cleanup and maximum flavor.
- Packed with Freshness: A vibrant, herby Greek yogurt ranch slaw adds a bright, zesty contrast to the savory chicken.
- Wholesome & Balanced: Lean protein, fresh vegetables, and whole wheat pitas create a satisfying, nutritious meal.
- Highly Customizable: Easily adapt with your favorite toppings and spices to suit any palate.
Ingredients
- 450 g (1 pound) boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) strips
- 15 ml (1 tablespoon) olive oil
- 5 g (1 teaspoon) smoked paprika
- 5 g (1 teaspoon) garlic powder
- 5 g (1 teaspoon) onion powder
- 5 g (1 teaspoon) cumin
- Salt and black pepper to taste
- 4 whole wheat pitas
- For the Fresh Herb Ranch Slaw:
- 475 ml (2 cups) shredded cabbage
- 60 ml (1/4 cup) chopped fresh parsley
- 60 ml (1/4 cup) chopped fresh cilantro
- 30 ml (2 tablespoons) chopped fresh dill
- 120 ml (1/2 cup) Greek yogurt
- 15 ml (1 tablespoon) lemon juice
- 15 ml (1 tablespoon) apple cider vinegar
- 5 g (1 teaspoon) garlic powder
- Salt and black pepper to taste
- Optional toppings:
- Sliced cucumber
- Diced tomatoes
- Crumbled feta cheese
Instructions
- Preheat your oven to 200°C (400°F). Ensuring your oven is fully preheated before adding the chicken guarantees even cooking and a beautifully golden exterior.
- In a large mixing bowl, combine the chicken strips, olive oil, smoked paprika, garlic powder, onion powder, cumin, and a generous pinch of salt and black pepper. Toss vigorously until every piece of chicken is thoroughly coated with the spice mixture. This ensures maximum flavor penetration.
- Spread the seasoned chicken strips evenly in a single layer on a large sheet pan. Avoid overcrowding the pan, as this can steam the chicken instead of allowing it to roast and brown effectively. Place the sheet pan in the preheated oven and bake for 18-20 minutes, or until the chicken is fully cooked through and exhibits a slight browning on the edges. The internal temperature should reach 74°C (165°F).
- While the chicken is roasting in the oven, begin preparing the Fresh Herb Ranch Slaw. In a medium-sized mixing bowl, combine the shredded cabbage, finely chopped fresh parsley, fresh cilantro, and fresh dill. Set this vibrant mixture aside.
- In a separate small bowl, whisk together the Greek yogurt, fresh lemon juice, apple cider vinegar, garlic powder, and season with salt and black pepper to taste. Whisk until the dressing is smooth and well-combined, ensuring all flavors are integrated.
- Pour the freshly prepared dressing over the shredded cabbage and herb mixture. Gently toss everything together using tongs or clean hands, making sure the slaw is thoroughly coated with the creamy ranch dressing. Allow it to sit briefly while the chicken finishes cooking, allowing the flavors to meld.
- Once the chicken is perfectly cooked and browned, carefully remove the sheet pan from the oven. Let the chicken rest on the pan for a few minutes to retain its juices.
- While the chicken rests, lightly warm the whole wheat pitas. You can do this by placing them directly in the warm oven for 1-2 minutes, or briefly in a dry pan on the stovetop, just until they are soft and pliable, not crispy.
- To assemble your delicious pitas, gently open each warm pita to create a pocket. Fill generously with the freshly cooked chicken strips, then top with a heaping spoonful of the Fresh Herb Ranch Slaw. Add any desired optional toppings such as sliced cucumber, diced tomatoes, or crumbled feta cheese for extra texture and flavor. Serve immediately and savor every bite of this vibrant, satisfying dish.
Tools You’ll Need
- Large mixing bowls
- Sheet pan
- Whisk
- Tongs
- Cutting board
- Sharp knife
- Measuring cups and spoons
Essential Success Tips
- Do not overcrowd the sheet pan to ensure the chicken roasts rather than steams, resulting in crispy edges.
- For the freshest slaw, prepare it just before serving; mixing too far in advance can make the cabbage wilt.
- Adjust the seasoning for both the chicken and the ranch dressing to your personal preference – taste as you go!
- Warm pitas are essential for a soft, pliable texture that holds all the delicious fillings without tearing.
- Consider marinating the chicken for at least 30 minutes (or up to 4 hours) for even deeper flavor.
Professional Cooking Secrets
- For an extra layer of flavor in your chicken, toast the cumin seeds briefly in a dry pan before grinding them for the spice blend. This awakens their aromatic oils.
- To enhance the tang and creaminess of your ranch slaw dressing, add a tiny pinch of dried mustard powder or a dash of Worcestershire sauce to the Greek yogurt mixture.
- For truly exceptional pitas, brush them lightly with olive oil and grill them for 30 seconds per side until slightly puffed and charred, creating a beautiful smoky flavor.
Notes
- Storage: Leftover cooked chicken can be stored separately from the slaw in airtight containers in the refrigerator for up to 3 days. The slaw is best enjoyed fresh, but can also be stored for 1-2 days. Reheat chicken gently.
- Variations: Try adding different vegetables to the sheet pan alongside the chicken, such as bell peppers or zucchini, during the last 10 minutes of cooking. For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning or a dash of hot sauce to the slaw dressing.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They might require a few extra minutes of cooking time to ensure they are fully cooked through, usually around 20-25 minutes.
How can I make this dish vegetarian?
To make this dish vegetarian, substitute the chicken with roasted chickpeas, halloumi cheese, or plant-based chicken strips. Follow the same seasoning and roasting method for a delicious meat-free alternative.
Can I prepare the slaw in advance?
You can shred the cabbage and chop the herbs for the slaw a day in advance and store them separately. However, it is best to mix the dressing and combine it with the slaw just before serving to maintain optimal freshness and crunch.
Nutrition Facts (Per Serving)
Calories: 420, Protein: 35g, Fat: 18g, Carbs: 30g, Fiber: 5g (Estimated per serving)
Allergy Information
Contains dairy (Greek yogurt) and gluten (whole wheat pitas). For a gluten-free version, use gluten-free pita bread or lettuce wraps. For a dairy-free option, use a plant-based yogurt alternative in the slaw dressing.
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