Sheet Pan Chicken Pitas With Herb Ranch (Print Version)

Juicy chicken and roasted vegetables in warm pitas topped with crispy herb ranch slaw

# 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, 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:

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 Advice:

01 -
  • The combination of warm roasted chicken and cool crisp slaw is absolutely addictive
  • Everything cooks on one sheet pan which means almost zero cleanup after dinner
  • You get those restaurant-quality flavors with barely thirty minutes of actual hands-on time
02 -
  • Dont overcrowd your sheet pan or the vegetables will steam instead of roast, so use two pans if needed
  • The slaw can sit for up to thirty minutes before serving, which actually helps the flavors meld together beautifully
03 -
  • Let the roasted chicken rest for five minutes before assembling so the juices redistribute and dont make your pitas soggy
  • If your pitas arent pocket-style, warm them until pliable and wrap everything like a burrito instead

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