15-Min Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
Quick and easy, these sheet pan chicken pitas feature perfectly roasted chicken and vegetables, served in warm pita bread and topped with a creamy, fresh herb ranch slaw.
Equipment
- large bowl
- sheet pan
- whisk
- medium bowl
Ingredients
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- Salt and pepper to taste
Pita and Veggies
- 4-6 whole wheat pita breads
- 1 red onion thinly sliced
- 1 bell pepper any color, thinly sliced
- 1 cup cherry tomatoes halved
Fresh Herb Ranch Slaw
- 2 cups shredded coleslaw mix
- 0.5 cup Greek yogurt plain
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to get ready for roasting.
- Combine the chicken pieces with olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper in a large bowl, ensuring they are evenly coated.
- Arrange the seasoned chicken, sliced red onion, bell pepper, and halved cherry tomatoes in a single layer on a large sheet pan.
Cooking and Slaw
- Roast the chicken and vegetables for 10-12 minutes, or until the chicken is thoroughly cooked and the vegetables are tender-crisp.
- While the chicken and vegetables are roasting, prepare the fresh herb ranch slaw by whisking Greek yogurt, dill, parsley, lemon juice, garlic powder, salt, and pepper in a medium bowl, then toss with the coleslaw mix.
Assembly and Serving
- Warm the pita breads using a microwave or by placing them on the sheet pan during the final minute of cooking.
- Fill the warm pitas with the roasted chicken and vegetable mixture, then generously top with the prepared fresh herb ranch slaw and serve immediately.
Notes
For extra flavor, marinate the chicken for at least 30 minutes, or even overnight, before roasting.