Sheet Pan Chicken Pitas Herb Ranch (Printable Version)

Roasted chicken and vegetables in warm pitas topped with fresh herb ranch slaw for an easy satisfying meal.

# What You Need:

→ 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

→ 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 Steps:

01 - Preheat 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 chicken is cooked through and vegetables are tender and slightly charred.
05 - Combine cabbage, carrots, parsley, dill, and chives in a large mixing bowl. Whisk together ranch dressing and lemon juice in a small bowl. Pour dressing over slaw, toss to coat, and season with salt and pepper to taste.
06 - Warm pita breads according to package instructions or directly over an open flame for a few seconds.
07 - 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.

# Helpful Tips:

01 -
  • The combination of warm spiced chicken and cool crisp slaw hits every texture craving
  • Everything roasts on one sheet pan so cleanup is practically nonexistent
  • The fresh herbs make storebought ranch taste completely homemade
02 -
  • Crowding the sheet pan will steam everything instead of roasting so give the chicken and vegetables room
  • The slaw can get watery if dressed too early so wait until the chicken is almost done
  • Warming the pitas makes all the difference between dry bread and something that feels freshly baked
03 -
  • Let the chicken rest for 5 minutes after roasting so the juices redistribute
  • Double the slaw recipe because people will want extra on the side

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