Sheet Pan Chicken Pitas
An easy, weeknight-friendly meal featuring seasoned chicken and a tangy ranch slaw packed into warm pitas.
Ingredients
Chicken and Seasoning
- 2 pieces boneless, skinless chicken breasts (about 1 to 1.25 lb total)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
Pita and Slaw
- 4 pieces whole wheat pitas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded carrots
- 1/2 cup ranch dressing
- 1 tablespoon chopped fresh herbs (parsley or dill recommended)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together the olive oil, garlic powder, paprika, salt, and pepper.
- Pat chicken breasts dry and coat them evenly with the spice mixture.
- Arrange the chicken on a sheet pan in a single layer.
Cooking
- Bake for 20–25 minutes, until the chicken reaches 165°F (74°C) internally and the juices run clear.
Assembling
- While the chicken bakes, combine shredded lettuce, diced tomatoes, shredded carrots, ranch dressing, and chopped herbs in a bowl; toss to coat.
- Remove chicken and let it rest for 5 minutes, then slice into strips.
- Warm the pitas in the oven for 2–3 minutes or until pliable.
- Fill each pita with chicken strips and top generously with the creamy ranch slaw. Serve immediately.
Notes
For a gluten-free option, use certified gluten-free pitas or serve fillings in lettuce wraps. You can also swap Greek yogurt for ranch dressing for a tangier slaw.