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A plate of Sheet Pan Chicken Pitas With Herby Ranch Slaw filled with tender chicken and crisp slaw, perfect for Dinner Recipes American and Hearty Summer Meals. This bright Chicken Ranch Pita also fits Pita Lunch, Healthy Chicken Pita Recipes, Stuffed Pitas Recipes, a wholesome Healthy Chicken Pita, and an easy Chicken Pita Lunch.

Easy Sheet Pan Chicken Pitas with Herby Ranch Everyone Will Crave

This recipe is easy, fresh, and full of the kind of flavorthat makes a simple weeknight dinner feel a little more special. From the juicyroasted chicken to the cool herby ranch slaw, every bite hits that sweet spotbetween comforting and light. Save it for busy nights, easy lunches, and thosewarm evenings when only something bright and satisfying will do.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs or chicken breasts, cut into strips
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small red onion sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the herby ranch slaw
  • 2 cups shredded cabbage mix or coleslaw mix
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped chives
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Prep the oven and pan
  2. Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it for easier cleanup.
  3. Season the chicken and vegetables
  4. In a large bowl, toss the chicken strips, bell peppers, and red onion with olive oil, garlic powder, paprika, oregano, salt, and black pepper until everything is well coated.
  5. Roast
  6. Spread the chicken and vegetables out on the prepared sheet pan in an even layer. Roast for 20 to 25 minutes, stirring once halfway through, until the chicken is fully cooked and the vegetables are tender with lightly browned edges.
  7. Make the herby ranch slaw
  8. While the chicken cooks, stir together the Greek yogurt, mayonnaise, lemon juice, dill, parsley, chives, garlic powder, salt, and pepper in a medium bowl. Fold in the shredded cabbage mix until everything is coated. Chill until ready to serve.
  9. Warm the pita
  10. Warm the pita breads in the oven for a couple of minutes, or heat them in a dry skillet until soft and pliable.
  11. Assemble
  12. Fill each pita with chopped lettuce, roasted chicken and vegetables, cucumber, tomatoes, and a generous scoop of herby ranch slaw.
  13. Serve
  14. Serve right away while the chicken is warm and the slaw is cool and crisp.