Sheet Pan Chicken Pita Perfection with Herb Ranch Slaw
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.
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.