Description
Fast, fresh, and family‑friendly sheet pan pitas loaded with juicy spiced chicken and a cool, herby ranch slaw—perfect for hot weeknights.
Ingredients
Chicken & Veg
Boneless skinless chicken thighs — 1½ lb (bite‑size strips)
Olive oil — 2 Tbsp (helps browning)
Fresh lemon juice — 2 Tbsp (brightens)
Garlic powder — 1½ tsp (quick savory flavor)
Smoked paprika — 1 tsp (smoky depth)
Dried oregano — 1 tsp (Mediterranean vibe)
Kosher salt — 1¼ tsp, divided (seasoning)
Black pepper — ½ tsp (balanced heat)
Red onion — 1 medium, sliced (sweet bite)
Red bell pepper — 1 large, sliced (color/crunch)
Pitas — 6 pocket pitas, 6–7″ (carb carrier)
Fresh Herb Ranch Slaw
Green cabbage — 4 cups, finely shredded (crunch)
Ranch dressing — ½ cup (creamy base)
Plain Greek yogurt (2% or whole) — ⅓ cup (light, tangy)
Fresh dill — 2 Tbsp, chopped (herby pop)
Fresh parsley — 2 Tbsp, chopped (freshness)
Fresh chives — 2 Tbsp, finely sliced (mild onion)
Fresh lemon juice — 1 Tbsp (zing)
Apple cider vinegar — 1 tsp (extra tang, optional)
Kosher salt — ¼ tsp (season)
Black pepper — ¼ tsp (balance)
To Serve (Optional)
English cucumber — 1 cup, small dice (cool crunch)
Crumbled feta — ½ cup (salty finish)
Instructions
1. Heat oven to 425°F and line a rimmed sheet pan with parchment or foil for easy cleanup.
2. Pat chicken dry, then toss with olive oil, lemon juice, garlic powder, smoked paprika, oregano, 1 tsp kosher salt, and black pepper.
3. Add sliced red onion and bell pepper to the pan; toss with the seasoned chicken to coat the veggies lightly.
4. Spread everything in an even layer (crowding steams—give it space).
5. Roast 15–18 minutes, stirring once, until chicken is cooked through (165°F) and edges are lightly caramelized.
6. While the pan roasts, make the slaw: in a large bowl combine ranch, Greek yogurt, dill, parsley, chives, lemon juice, and vinegar; whisk until smooth. Season with ¼ tsp salt and ¼ tsp pepper.
7. Toss shredded cabbage with the herby ranch until evenly coated and crisp.
8. Wrap pitas in foil and warm on the bottom rack for the last 3–4 minutes of roasting.
9. Transfer cooked chicken and veggies to a board; rest 3 minutes, then chop if desired for easy stuffing.
10. Build pitas: fill each warm pita with chicken and veggies, add a generous mound of herb ranch slaw, and top with cucumber and feta if using. Serve immediately.
Notes
Make‑Ahead: Slaw can be prepped 1 day ahead; keep cabbage and dressing separate until serving.
Swap It: Use boneless skinless chicken breasts (1½ lb) cut into ¾‑inch strips; check for doneness at 12–14 minutes.
Spice It: Add ½ tsp crushed red pepper to the chicken for extra kick.
Lighter Ranch: Replace ranch with ¼ cup additional Greek yogurt + 1 Tbsp mayo + ranch seasoning to taste.
Gluten‑Free: Use gluten‑free pitas or serve over chopped romaine as bowls.
Leftovers: Store chicken and slaw separately up to 3 days; rewarm chicken at 350°F for 8–10 minutes or microwave gently.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Sheet Pan; Roasting
- Cuisine: American; Mediterranean‑inspired
Nutrition
- Serving Size: 1 pita (about 1/4 of recipe)
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 110 mg
Keywords: Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw, Sheet Pan Chicken Pitas With Herby Ranch Slaw, Sheet Pan Chicken Pitas, Chicken Pitas, Easy Summer Dinner Ideas For Family, Cottage Dinner Ideas, Summer Meals Dinner Healthy, Clean Dinner Recipes For Family, Summer Dinner Ideas For Hot Days, Summer Sheet Pan Dinner Ideas