Description

These Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a weeknight lifesaver—juicy roasted chicken meets creamy, herby slaw for a satisfying, family-friendly meal that’s ready in under 40 minutes.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs
1 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
Salt and pepper, to taste
Juice of ½ lemon
2 cups shredded green cabbage
½ cup grated carrot
¼ cup finely chopped parsley
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
½ cup Greek yogurt
1 tbsp mayonnaise
1 tbsp white vinegar or lemon juice
1 tsp garlic powder
6 soft pita breads
Optional: crumbled feta, pickled onions, hot sauce

Instructions

In a bowl, toss chicken with olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lemon juice. Let marinate for at least 20 minutes.
Preheat oven to 425°F (220°C). Spread chicken on a sheet pan and roast for 25–30 minutes, flipping halfway through.
In a mixing bowl, whisk together Greek yogurt, mayo, vinegar, garlic powder, salt, and pepper. Stir in cabbage, carrots, parsley, dill, and chives. Chill until serving.
Wrap pitas in foil and warm in the oven during the last 5 minutes of roasting, or toast lightly on a dry skillet.
Slice the chicken. Load warm pitas with slaw, chicken, and optional toppings like feta, pickled onions, or hot sauce.

Notes

Double the slaw for wraps and grain bowls. Use fresh herbs for best flavor. Add cucumber or radish for crunch. Chicken breast can work—just reduce cook time. Store chicken for up to 4 days; slaw for 1–2 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Sheet Pan
Cuisine: American

Nutrition

Serving Size: 1 pita
Calories: 450
Sugar: 4g
Sodium: 620mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 30g
Cholesterol: 110mg

Keywords: sheet pan, chicken, pitas, ranch slaw, easy dinner