Description
These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw offer a quick and healthy meal option loaded with flavorful baked chicken strips and a creamy, tangy herb-infused slaw. Perfect for a weeknight dinner, this recipe combines wholesome ingredients like whole wheat pitas, fresh herbs, and Greek yogurt for a satisfying and nutritious dish.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Slaw
- 1 cup shredded cabbage
- 1/2 cup Greek yogurt
- 1/4 cup buttermilk
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
Other
- 4 whole wheat pitas
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken strips evenly.
- Season the Chicken: In a mixing bowl, combine the chicken strips with olive oil, garlic powder, paprika, salt, and pepper. Toss thoroughly to coat each piece with the seasoning mixture.
- Bake the Chicken: Arrange the seasoned chicken strips in a single layer on a sheet pan. Place the pan in the oven and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
- Prepare the Slaw: While the chicken bakes, mix shredded cabbage, Greek yogurt, buttermilk, fresh dill, parsley, and lemon juice in a bowl. Stir well to create a creamy, herb ranch-style slaw.
- Rest the Chicken: After baking, remove the sheet pan from the oven and let the chicken rest for a few minutes to retain its juices and improve flavor.
- Warm the Pitas: Place the whole wheat pitas in the oven for a few minutes to warm them up and make them pliable for stuffing.
- Assemble the Pitas: Open each warm pita and fill with the baked chicken strips and a generous helping of the fresh herb ranch slaw.
- Serve and Enjoy: Serve the assembled pitas immediately to enjoy the combination of tender chicken and refreshing slaw flavors.
Notes
- Use thinly sliced chicken breast to ensure even cooking on the sheet pan.
- Adjust seasoning to taste, adding more paprika or garlic powder if desired.
- Make the slaw ahead of time to let flavors meld better, but add lemon juice fresh to keep brightness.
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- Substitute whole wheat pitas with gluten-free pitas if needed.
- Leftover chicken and slaw can be stored separately and assembled fresh for next-day meals.
