SHEET PAN CHICKEN PITA PERFECTION

Are you tired of boring lunches and weeknight dinners? Do you crave something fresh, flavorful, and easy to throw together? Well, get ready to meet your new best friend: these Irresistible Sheet Pan Chicken Pitas with Herb Ranch Slaw! This recipe is a total game-changer – quick to make, bursting with vibrant flavors, and guaranteed to become a family favorite. Get ready for pita perfection!

Gathering Your Flavorful Ingredients

Before we dive in, let’s make sure we have all the right ingredients to create this culinary masterpiece. Don’t worry; it’s mostly stuff you probably already have!

For the Marinated Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Sheet Pan Veggies:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Herb Ranch Slaw:

• 4 cups shredded cabbage (or coleslaw mix)
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For Serving:

• 6-8 pita breads
• Optional: Feta cheese, hot sauce

Crafting the Chicken Marinade Magic

The secret to incredibly flavorful chicken lies in a simple yet effective marinade. Let’s get started!

1. In a medium bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, garlic powder, onion powder, oregano, basil, salt, and pepper.
2. Add the cubed chicken to the bowl and toss to coat evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!

Prepping the Sheet Pan Perfection

Sheet pan cooking is all about convenience and easy cleanup. Here’s how we get those veggies ready.

1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper for easy cleanup. Trust me, you’ll thank me later!
3. In a large bowl, toss the sliced bell peppers, red onion, and zucchini with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.
4. Spread the veggies in a single layer on the prepared baking sheet.

Assembling and Baking the Dream Team

Now for the best part – putting everything together and letting the oven work its magic!

1. Remove the marinated chicken from the refrigerator and spread it evenly over the veggies on the baking sheet. Try to avoid overcrowding; you want everything to roast, not steam.
2. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).

Whipping Up the Herb Ranch Slaw Sensation

While the chicken and veggies are roasting, let’s create the star of the show: the herb ranch slaw. This slaw adds a creamy, tangy, and refreshing element to the pitas.

1. In a medium bowl, combine the shredded cabbage, mayonnaise, sour cream (or Greek yogurt), dill, parsley, lemon juice, garlic powder, salt, and pepper.
2. Mix well until everything is evenly coated.
3. Taste and adjust seasonings as needed. I like to add a pinch of red pepper flakes for a little kick!
4. Refrigerate the slaw until you’re ready to assemble the pitas. This allows the flavors to meld together beautifully.

Pita Perfection: Assembling Your Masterpiece

Alright, everything’s cooked, the slaw is chilled, and the pitas are ready. Let’s assemble these bad boys!

1. Warm the pita breads according to package directions. You can lightly toast them in a toaster oven or warm them in a dry skillet.
2. Open each pita bread and fill it with a generous amount of the roasted chicken and vegetable mixture.
3. Top with a heaping spoonful of the herb ranch slaw.
4. Optional: Sprinkle with crumbled feta cheese and a drizzle of hot sauce for extra flavor.
5. Serve immediately and enjoy every single bite!

Tips and Tricks for Sheet Pan Success

Even though this recipe is super easy, here are a few extra tips to ensure your Sheet Pan Chicken Pitas are absolutely perfect:

• Don’t overcrowd the pan: Overcrowding will cause the chicken and veggies to steam instead of roast. Use two sheet pans if necessary.
• Cut the veggies evenly: This ensures they cook at the same rate.
• Marinate the chicken ahead of time: Marinating for longer will result in more flavorful and tender chicken.
• Toast the pitas: Toasting adds a nice texture and prevents them from getting soggy.
• Get creative with toppings: Feel free to add other toppings like avocado, tomatoes, or pickled onions.

Variations to Spice Things Up

Want to change things up a bit? Here are a few variations to try:

• Mediterranean Vibes: Add Kalamata olives, sun-dried tomatoes, and feta cheese to the slaw for a Mediterranean twist.
• Spicy Kick: Add a pinch of cayenne pepper to the marinade or a drizzle of sriracha to the slaw for some heat.
• Vegetarian Option: Substitute the chicken with chickpeas or tofu for a vegetarian version.

Why You’ll Absolutely Love This Recipe

These Sheet Pan Chicken Pitas are a winner for so many reasons:

• Easy Cleanup: Sheet pan cooking means minimal dishes!
• Customizable: Easily adapt the recipe to your taste preferences.
• Healthy and Delicious: Packed with protein, vegetables, and fresh herbs.
• Quick and Convenient: Perfect for busy weeknights.
• Budget-Friendly: Uses affordable ingredients.

Craving More Flavorful Chicken Recipes?

If you’re loving the ease and deliciousness of this recipe, you might also enjoy some of my other chicken favorites. For a complete and satisfying meal, check out this LEMON HERB CHICKEN & RICE. Or, if you’re in the mood for something handheld, you’ll be obsessed with these GARLIC CHICKEN WRAPS and CHEESY GARLIC CHICKEN WRAPS. And don’t forget, there’s also a CHEESY GARLIC CHICKEN WRAPS version for a super quick weeknight dinner! If you’re looking for something more savory, I highly recommend Parmesan Garlic Chicken Pasta.

Concluding Thoughts on Pita Perfection

So there you have it – a foolproof recipe for Irresistible Sheet Pan Chicken Pitas with Herb Ranch Slaw that’s sure to impress. I hope you give this recipe a try and experience the joy of creating something delicious and satisfying in your own kitchen. Happy cooking!

Sheet Pan Chicken Pita Perfection with Herb Ranch Slaw

Amelia Chen-Morrison

These Sheet Pan Chicken Pitas with Herb Ranch Slaw are a flavorful and easy meal perfect for quick weeknight dinners or satisfying lunches. Tender marinated chicken and roasted vegetables are combined with a creamy herb ranch slaw and served in warm pita bread for a customizable and delicious experience.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 6

Calories 550 kcal

Equipment

• Large baking sheet
• Parchment paper
• Medium bowl
• Large bowl
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board
• Toaster oven or skillet (for warming pitas)

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups shredded cabbage or coleslaw mix
• ½ cup mayonnaise
• ¼ cup sour cream or Greek yogurt
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 6-8 pita breads
• Optional: Feta cheese, crumbled
• Optional: Hot sauce

Instructions

 

• In a medium bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, garlic powder, onion powder, oregano, basil, salt, and pepper.
• Add the cubed chicken to the bowl and toss to coat evenly.
• Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!
• Preheat your oven to 400°F (200°C).
• Line a large baking sheet with parchment paper for easy cleanup.
• In a large bowl, toss the sliced bell peppers, red onion, and zucchini with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.
• Spread the veggies in a single layer on the prepared baking sheet.
• Remove the marinated chicken from the refrigerator and spread it evenly over the veggies on the baking sheet. Try to avoid overcrowding; you want everything to roast, not steam.
• Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
• While the chicken and veggies are roasting, prepare the herb ranch slaw. In a medium bowl, combine the shredded cabbage, mayonnaise, sour cream (or Greek yogurt), dill, parsley, lemon juice, garlic powder, salt, and pepper.
• Mix well until everything is evenly coated.
• Taste and adjust seasonings as needed. Refrigerate the slaw until you’re ready to assemble the pitas.
• Warm the pita breads according to package directions. You can lightly toast them in a toaster oven or warm them in a dry skillet.
• Open each pita bread and fill it with a generous amount of the roasted chicken and vegetable mixture.
• Top with a heaping spoonful of the herb ranch slaw.
• Optional: Sprinkle with crumbled feta cheese and a drizzle of hot sauce for extra flavor.
• Serve immediately and enjoy!

Notes

For best results, marinate the chicken for at least 2 hours. You can prepare the slaw a day ahead of time to allow the flavors to meld. Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Store leftover slaw separately. Reheat the chicken and vegetables before assembling the pitas. Get creative with your toppings! Consider adding avocado, tomatoes, pickled onions, or a drizzle of your favorite dressing.