Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
There’s something infinitely comforting about a warm pita filled to the brim with golden, spiced chicken and a crunchy, vibrant slaw. It takes me back to summer picnics under leafy trees, where laughter mingled with the aroma of grilled chicken wafting in the air. As the sun sets and the chill of evening approaches, these Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw become the perfect solution for an easy weeknight dinner that’s as delightful as it is satisfying.
With tender chicken, zesty ranch slaw, and endless possibilities for toppings, this dish not only nourishes the body but also warms the heart. You’ll have the kitchen filled with the comforting scents of savory spices and fresh herbs in no time. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy: Perfect for a busy weeknight, you can have dinner on the table in under 30 minutes!
- One-pan wonder: Minimal cleanup means more time for family and cozy moments around the dinner table.
- Family-friendly: Packed with flavors everyone will love, it’s a meal even picky eaters will enjoy.
- Healthy and wholesome: With whole wheat pitas and fresh slaw, you’re feeding your family a nutritious meal.
- Customizable: Endless options for toppings and variations mean you can make it your own every time!
What You’ll Need
To prepare these delicious Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw, gather the following ingredients:
- 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
For the 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
How to Make Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
Let’s create this delightful meal together! Just follow these simple steps:
Preheat your oven to 400°F (200°C). The moment that heat radiates will ensure your chicken cooks perfectly.
In a large mixing bowl, combine the chicken strips, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until the chicken is well-coated with the spices, and it will be ready to shine!
Spread the chicken strips evenly on a sheet pan. Place the sheet pan in the preheated oven and bake for 18-20 minutes or until the chicken is fully cooked and slightly browned. Just imagine the alluring aroma wafting through your kitchen.
While the chicken is baking, prepare the Fresh Herb Ranch Slaw. In a medium bowl, combine the shredded cabbage, parsley, cilantro, and dill for a pop of color and freshness.
In a small bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to create the creamy dressing. It’s the perfect tang to complement the chicken.
Pour the dressing over the cabbage mixture and toss until the slaw is well-coated. Set aside and let those flavors mingle!
Once the chicken is cooked, remove it from the oven, letting it rest for a moment while you warm the pitas in the oven for 1-2 minutes.
To assemble, place a generous amount of chicken strips on each pita, top with Fresh Herb Ranch Slaw, and add any optional toppings you desire—get creative and make it a masterpiece!
Serve immediately and enjoy your delicious Sheet Pan Chicken Pitas.
Variations & Creative Twists
Mediterranean Twist: Add olives and roasted red peppers for a zesty Mediterranean flair. The combination of flavors will transport you to a sunny terrace overlooking the sea.
Spicy Kick: Spice things up with a drizzle of hot sauce or a sprinkle of crushed red pepper over the chicken. The heat will elevate the dish to another level!
Creamy Avocado: Slice up some ripe avocados and layer them inside the pita for a creamy texture and added richness.
Fajita Style: Swap in some sliced bell peppers and onions before roasting the chicken for a colorful twist reminiscent of fajitas.
Chef Emma’s Helpful Tips
Make-Ahead Advice: You can marinate the chicken a few hours ahead or even overnight for a flavor boost. Just store it in the fridge until you’re ready to bake.
Ingredient Swaps: If you don’t have fresh herbs, you can opt for dried seasonings instead, though fresh will yield brighter flavors.
Storage Suggestions: Store any leftovers in an airtight container in the fridge for up to 3 days. Simply reheat the chicken in the oven or microwave for a quick lunch!
Slicing Tricks: To get even strips of chicken, use a sharp knife and cut against the grain, ensuring tender bites.
Nutrition Information per Serving
- Serving Size: 1 pita filled with chicken and slaw
- Calories: 380
- Carbohydrates: 40g
- Sugar: 2g
- Fat: 12g
- Protein: 30g
- Sodium: 650mg
Frequently Asked Questions
Can I make this ahead? Yes! The chicken can be marinated in advance, and the slaw can be made a day ahead for even better flavor.
Can I use different ingredients? Absolutely! Substitute chicken for tofu or shrimp for a delicious alternative.
How do I store leftovers? Place leftovers in an airtight container in the fridge for up to 3 days. Just reheat the chicken before serving.
How long does it last? For optimal freshness, consume within three days. However, the slaw may start to lose its crunch after a day.
A Cozy Closing Note
These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are more than just a meal; they are a celebration of easy cooking and the joy of sharing food with loved ones. With every bite, you will feel the cozy embrace of home-cooked goodness. Save this delightful recipe to your dinner inspiration board so it’s ready when you need a comforting treat! Happy cooking!