Description
Sheet Pan Chicken Pitas With Herby Ranch Slaw is a flavor-packed family favorite, combining juicy spiced chicken and caramelized veggies with a cool, creamy herb-packed ranch slaw—all wrapped in warm pitas. This fresh, colorful one-pan dinner is fast to make, easy to clean up, and endlessly adaptable for summer weeknights, BBQs, or cottage dinners.
Ingredients
For the chicken and veggies:
- 1 lb boneless, skinless chicken thighs, cut into strips
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- Black pepper, to taste
- Pita bread or flatbreads, for serving
For the herby ranch slaw:
- 1 cup plain Greek yogurt (or dairy-free yogurt)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- 1 tablespoon chives, chopped
- 1 teaspoon garlic powder
- Juice of 1 lemon
- Salt and black pepper, to taste
- 2 cups shredded cabbage or slaw mix
- Avocado slices
- Crumbled feta
- Pickled onions
- Hot sauce
Optional add-ons:
Instructions
- Prep: Preheat oven to 425°F (220°C). Toss chicken, onion, bell pepper, and zucchini with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Roast: Spread on a parchment-lined sheet pan in a single layer. Roast 20–25 minutes, stirring halfway, until chicken is cooked through and veggies are tender with caramelized edges.
- Make Slaw: In a bowl, mix yogurt, dill, parsley, chives, garlic powder, lemon juice, salt, and pepper. Stir in shredded cabbage; adjust seasoning to taste.
- Warm Pitas: Wrap pitas in foil and warm in the oven for the final 5 minutes of roasting (or heat in a dry skillet).
- Assemble: Fill warm pitas with roasted chicken and veggies. Top generously with herby ranch slaw and any optional add-ons. Serve immediately.
Notes
- Roasting tips: Don’t overcrowd the pan; cut ingredients to similar sizes for even cooking; flip halfway for best color.
- Juicy chicken: Thighs stay moist; if using breasts, avoid overcooking.
- Slaw swaps: Use plant-based yogurt for dairy-free; add a spoonful of mayo or avocado for extra creaminess; spice it with sriracha or chili flakes.
- Make-ahead: Marinate chicken up to 24 hours; chop veggies and mix slaw a few hours ahead (keep slaw chilled).
- Leftovers: Store chicken/veg and slaw separately (3–4 days). Reheat chicken/veg gently; assemble with fresh-warmed pitas.
- Variations: Try Greek-style (lemon-oregano + tzatziki), BBQ with pickles and slaw, or veggie chickpea/haloumi swaps.
Nutrition
- Serving Size: 1 stuffed pita
- Calories: Approximately 380 calories per serving
- Sugar: Approximately 6g
- Sodium: Approximately 620mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 26g
- Fiber: Approximately 4g
- Protein: Approximately 30g
- Cholesterol: Approximately 90mg
