Sheet Pan Chicken Pitas Herb Slaw (Printable Version)

Juicy roasted chicken and vegetables in warm pitas with crisp herb ranch slaw, perfect for easy weeknight dinners.

# 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
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:

01 - Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine chicken, bell peppers, red onion, olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and black pepper. 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 the chicken is cooked through and vegetables are tender and slightly charred.
05 - While the chicken cooks, prepare the slaw: In a large mixing bowl, combine cabbage, carrots, parsley, dill, and chives. In a small bowl, whisk together ranch dressing and lemon juice. Pour dressing over the slaw, toss to coat, and season with salt and pepper to taste.
06 - Warm the pita breads according to package instructions or directly on an open flame for a few seconds.
07 - To assemble, 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 sheet pan, making cleanup practically non existent
  • The fresh herb slaw transforms ordinary chicken into something restaurant worthy
  • Warm pitas cradling roasted vegetables feel like a hug in food form
02 -
  • Do not overcrowd the sheet pan or the chicken will steam instead of roast
  • The slaw needs at least 10 minutes to sit so flavors meld together
  • Pitas are easier to fill if you warm them first and gently open the pocket
03 -
  • Cut all your vegetables to similar sizes so they roast evenly together
  • Let the chicken rest for 5 minutes before stuffing into pitas to keep juices inside

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