Sheet Pan Chicken Pitas With Herb Ranch Slaw (Print Version)
Tender roasted chicken and colorful vegetables wrapped in warm pitas, topped with zesty fresh herb ranch coleslaw for crunch and flavor.
# What You Need:
→ For the Chicken and Vegetables
01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 2 tbsp olive oil
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ For the Fresh Herb Ranch Slaw
12 - 2 cups finely shredded green cabbage
13 - 1 cup shredded carrots
14 - 1/4 cup chopped fresh parsley
15 - 2 tbsp chopped fresh dill
16 - 2 tbsp chopped fresh chives
17 - 1/2 cup ranch dressing, preferably homemade or high-quality store-bought
18 - 1 tbsp lemon juice
19 - Salt and pepper, to taste
→ For Serving
20 - 4 large pita breads, warmed
21 - 1/2 cup crumbled feta cheese (optional)
22 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Combine chicken, bell peppers, red onion, olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and black pepper in a large bowl. Toss until well coated.
03 - Spread the chicken and vegetable mixture evenly on the prepared sheet pan.
04 - Roast for 20-25 minutes, tossing halfway through, until chicken is cooked through and vegetables are tender and slightly charred.
05 - While chicken cooks, combine cabbage, carrots, parsley, dill, and chives in a large mixing bowl. Whisk together ranch dressing and lemon juice in a small bowl. Pour dressing over slaw, toss to coat, and season with salt and pepper to taste.
06 - Warm pita breads according to package instructions or directly on an open flame for a few seconds.
07 - Fill each pita with roasted chicken and vegetables, top generously with fresh herb ranch slaw, and sprinkle with feta cheese if using. Serve with lemon wedges.
# Expert Hints:
01 -
- Everything roasts on one pan while you whisk together the herbiest slaw imaginable
- The warm spiced chicken against cool crisp slaw is the kind of contrast that makes people pause between bites
02 -
- Crowding the sheet pan will steam the chicken instead of roasting it, so give everything room to breathe
- Let the chicken rest for just a couple of minutes before assembling so the juices redistribute instead of running into your pita
03 -
- Pat the chicken completely dry before seasoning so the spices actually adhere instead of sliding off
- Make the slaw slightly overdressed because the cabbage will drink up some of that moisture while sitting