Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
Enjoy flavorful Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw—a quick and healthy meal that’s sure to impress! Try it today!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately four people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 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
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss until evenly coated.
- Spread seasoned chicken on a sheet pan in a single layer. Roast for about 18-20 minutes until cooked through and golden brown.
- While chicken roasts, prepare the slaw by combining shredded cabbage, parsley, cilantro, dill in a medium bowl.
- In a small bowl, mix Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and black pepper until smooth. Pour over the cabbage mixture and toss to coat.
- Warm whole wheat pitas in the oven for about 1-2 minutes.
- Assemble by placing roasted chicken strips inside each pita followed by generous amounts of herb slaw.
Nutrition
- Serving Size: 1 pita (215g)
- Calories: 390
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg