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–+ servings
Sheet Pan Chicken Pitas

Sheet Pan Chicken Pitas with Zesty Herb Slaw Magic

Enjoy the vibrant flavors of Sheet Pan Chicken Pitas with a fresh herb ranch slaw, perfect for a quick lunch or weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pitas
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts Lean protein base; substitute with turkey or pork if desired.
  • 2 tablespoons olive oil Can use avocado oil as a substitute.
  • 1 teaspoon smoked paprika Regular paprika can be used for a milder flavor.
  • 1 teaspoon garlic powder Fresh garlic can be used if preferred.
  • 1 teaspoon onion powder Fresh chopped onion is a great alternative.
  • 1 teaspoon cumin Substitute with coriander for a milder note.
  • to taste salt Essential for flavor enhancement.
  • to taste black pepper Adjust to your taste.
For the Pitas and Slaw
  • 4 whole whole wheat pitas White pitas can also be used.
  • 2 cups shredded cabbage Coleslaw mix is a fine replacement.
  • 1/2 cup chopped fresh parsley Cilantro can be used as an alternative.
  • 1/4 cup chopped fresh cilantro Use more parsley if preferred.
  • 1/4 cup chopped fresh dill Consider substituting with fenugreek or tarragon.
For the Creamy Dressing
  • 1 cup Greek yogurt Can substitute with non-dairy yogurt or sour cream.
  • 2 tablespoons lemon juice Lime juice can be used as an alternative.
  • 1 tablespoon apple cider vinegar White wine vinegar can also be used.
Optional Toppings
  • 1 cup sliced cucumber Adds a refreshing crunch.
  • 1 cup diced tomatoes A delicious addition!
  • 1/2 cup crumbled feta cheese Provides extra flavor.

Equipment

  • Sheet Pan
  • mixing bowls

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine chicken with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss well.
  3. Spread the chicken on a sheet pan lined with parchment paper. Bake for 18-20 minutes until cooked through and slightly browned.
  4. In a large bowl, toss together shredded cabbage, parsley, cilantro, and dill for the slaw. Set aside.
  5. Whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, and salt in a separate bowl to make the dressing.
  6. Pour the dressing over the slaw and toss well to combine.
  7. Warm the pitas on the sheet pan for 1-2 minutes before serving.
  8. Assemble the pitas with chicken and slaw, and add any optional toppings if desired.
  9. Serve immediately for freshness and flavor.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 36gProtein: 32gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

To keep the slaw crunchy and pitas fresh, assemble right before serving.

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