Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Ingredients
  • 1 lbs Boneless, skinless chicken thighs Far juicier than breast, but use what you like.
  • 2 tbsp Olive oil Don’t be stingy.
  • 1 tbsp Paprika
  • 1 tbsp Garlic powder
  • 1 tsp Salt To taste
  • 1 whole Red onion, sliced into rings
Slaw Ingredients
  • 2 cups Green or red cabbage, shredded
  • 1 medium Carrot, shredded (optional) Adds crunch and color.
  • 1/4 cup Chopped fresh dill Other herbs like cilantro and chives can be used.
Sauce Ingredients
  • 1/2 cup Plain yogurt (Greek preferred) Make sure it's nice and thick.
  • 2 tbsp Mayonnaise
  • 2 tbsp Fresh lemon juice
  • 1 to taste Black pepper
To Serve
  • 4 pieces Pita bread Soft, fluffy ones work best.

Method
 

Preparation
  1. Preheat oven to 425°F.
  2. Toss chicken thighs, sliced onions, olive oil, paprika, garlic powder, and salt together on a sheet pan, spreading in an even layer.
  3. Roast for 22-25 minutes, turning halfway, until chicken is browned.
Slaw Preparation
  1. Meanwhile, mix shredded cabbage, herbs, carrot (if using), yogurt, mayo, lemon juice, salt, and pepper for the slaw.
  2. Taste and add more lemon if desired.
Serving
  1. Warm pita bread while chicken rests.
  2. 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!