Sheet Pan Chicken Pitas: Easy Recipe with Herby Ranch Slaw
Enjoy delicious Sheet Pan Chicken Pitas filled with tasty chicken and topped with a refreshing herby ranch slaw.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 whole wheat pitas
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine olive oil, garlic powder, paprika, salt, and pepper. Toss chicken breasts in the mixture.
- Place chicken on a baking sheet and bake for 20-25 minutes until cooked through.
- While the chicken bakes, mix cabbage, carrots, Greek yogurt, dill, and lemon juice in a separate bowl.
- Once chicken is done, slice it into strips and warm the pitas in the oven for 2-3 minutes.
- Fill each pita with chicken and top with herby ranch slaw.
- Serve warm and enjoy!
Notes
- For extra crunch, add sliced cucumbers to the slaw.
- You can substitute chicken with tofu for a vegetarian option.
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg