Sheet Pan Chicken Pitas Herb Ranch Slaw (Printable Version)
Juicy roasted chicken and vegetables in warm pita bread with crisp herb ranch slaw for a fresh, satisfying weeknight meal.
# What You'll Need:
→ For the 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
→ For the 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, preferably homemade or high-quality store-bought
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 Make It:
01 - Preheat your 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 the chicken is cooked through and vegetables are tender and slightly charred.
05 - While the chicken cooks, prepare the slaw: In a large mixing bowl, combine cabbage, carrots, parsley, dill, and chives. In a small bowl, whisk together ranch dressing and lemon juice. Pour dressing over the slaw, toss to coat, and season with salt and pepper to taste.
06 - Warm the pita breads according to package instructions or directly on an open flame for a few seconds.
07 - To assemble, 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.
# Expert Insights:
01 -
- The roasted chicken and vegetables get those gorgeous charred edges that make every bite interesting
- The fresh herb slaw cuts through the richness with such perfect crunch and brightness
- Everything cooks on one pan while the slaw comes together in minutes
02 -
- Dont skip the step of cutting chicken into bite-sized pieces, or it won't cook through at the same rate as the vegetables
- The slaw can get soggy if dressed too early, so wait until the chicken is almost done before tossing it
03 -
- Buy pre-shredded coleslaw mix if you're really pressed for time
- Double the spice rub and keep the extra in a jar for instant flavor next time