Description
These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a quick and healthy meal perfect for busy weeknights. Tender chicken strips are seasoned with smoky and savory spices, baked to perfection on a sheet pan, and served in whole wheat pitas with a refreshing, creamy herb-packed slaw. Optional toppings like cucumber, tomato, and feta cheese add extra flavor and texture to these delicious Mediterranean-inspired wraps.
Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- 4 whole wheat pitas
For the Fresh Herb Ranch Slaw
- 2 cups shredded cabbage
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Optional Toppings
- Sliced cucumber
- Diced tomatoes
- Crumbled feta cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the chicken.
- Prepare the Chicken: In a large mixing bowl, combine the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss well until the chicken is evenly coated with the spices.
- Bake the Chicken: Spread the seasoned chicken strips evenly on a sheet pan. Place the pan in the preheated oven and bake for 18-20 minutes, or until the chicken is fully cooked and lightly browned on the edges.
- Make the Fresh Herb Ranch Slaw: While the chicken is baking, combine shredded cabbage, parsley, cilantro, and dill in a medium bowl. In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.
- Dress the Slaw: Pour the dressing over the cabbage and herbs mixture, tossing thoroughly until the slaw is well coated and flavorful. Set aside.
- Warm the Pitas: After the chicken finishes cooking, remove the sheet pan from the oven. Place the whole wheat pitas in the oven and warm them for 1-2 minutes to make them soft and pliable.
- Assemble the Pitas: Place a generous portion of baked chicken strips onto each warm pita. Top with a hearty scoop of the Fresh Herb Ranch Slaw and add any optional toppings like sliced cucumber, diced tomatoes, or crumbled feta cheese to taste.
- Serve: Serve the assembled pitas immediately for the best flavor and enjoy your delicious, nutritious meal.
Notes
- Use boneless, skinless chicken breasts for quick and even cooking.
- Adjust the spices or add chili powder if you prefer a spicier kick.
- Whole wheat pitas add fiber and nutrients; substitute with regular pita if preferred.
- Fresh herbs in the slaw add vibrant flavor and freshness; feel free to adjust based on availability.
- The slaw can be made ahead and refrigerated for up to 2 days.
- Optional toppings like cucumbers and feta provide texture contrast and extra taste complexity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: sheet pan chicken, chicken pitas, herb ranch slaw, healthy chicken recipe, baked chicken strips, Mediterranean chicken wrap
