Sheet Pan Chicken Pitas with Herby Ranch Slaw
If you’re in search of a delicious yet simple weeknight dinner, look no further than Sheet Pan Chicken Pitas with Herby Ranch Slaw! This dish features succulent chicken thighs seasoned with a blend of spices, baked to perfection, and served with a refreshing slaw—all enveloped in warm pita pockets. Perfect for busy evenings or casual gatherings, these pitas are not only quick to prepare but also fun for the whole family to assemble. With minimal cleanup thanks to the sheet pan method, this recipe is sure to become a staple in your home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/2 cup ranch dressing
- 1 tbsp lemon juice
- 6 mini pita breads
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Coat the chicken thighs in the mixture.
- Place the seasoned chicken on a lined baking sheet and bake for 20-25 minutes, flipping halfway through.
- While the chicken cooks, mix shredded cabbage, carrots, dill, parsley, ranch dressing, and lemon juice in a large bowl.
- Warm pita breads in the oven for 2-3 minutes before serving.
- Slice cooked chicken and assemble by filling each pita with slaw and chicken strips.
Nutrition
- Serving Size: 1 pita (approximately 190g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg