Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
A colorful and easy weeknight meal featuring juicy chicken and fresh herb ranch slaw, served in soft pita bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: None
Ingredients
- Boneless, skinless chicken thighs
- Olive oil
- Paprika
- Garlic powder
- Salt
- Red onion, sliced into rings
- Pita bread
- Green or red cabbage, shredded
- Carrot, shredded (optional)
- Chopped fresh dill
- Chopped chives
- Chopped cilantro
- Plain yogurt (Greek preferred)
- Mayonnaise
- Fresh lemon juice
- Black pepper
Instructions
- Preheat oven to 425°F.
- Toss chicken thighs, sliced onions, olive oil, paprika, garlic powder, and salt together on a sheet pan, spreading in an even layer.
- Roast for 22-25 minutes, turning halfway, until chicken is browned.
- Meanwhile, mix shredded cabbage, herbs, carrot (if using), yogurt, mayo, lemon juice, salt, and pepper for the slaw.
- Warm pita bread while chicken rests.
- Slice chicken and load into pitas with slaw. Enjoy!
Notes
Feel free to add pickled onions or cucumbers for extra crunch. Drizzle with hot sauce for spice. Leftovers make a great lunch!
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg