Print

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
Print Recipe

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw is a quick and flavorful meal that combines tender, perfectly roasted chicken and a vibrant, crunchy herb ranch slaw, all baked together for effortless dinners or lively gatherings. This recipe offers juicy chicken, fresh herbs, and creamy ranch slaw wrapped in warm, fluffy pitas, creating a harmonious blend of taste and texture in every bite.

Ingredients

Scale

Chicken and Marinade

  • 2 boneless chicken breasts
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • Salt and black pepper, to taste

Fresh Herb Ranch Slaw

  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1/2 cup fresh herb ranch dressing (a creamy blend of herbs, yogurt, and ranch spices)

Pitas and Garnishes

  • 4 pita breads, halved
  • Optional garnishes: chopped fresh parsley, chopped dill, lemon wedges, pickled onions

Instructions

  1. Prepare the Chicken and Marinade: Whisk together olive oil, minced garlic, fresh lemon juice, salt, and pepper to create a bright marinade. Coat the chicken breasts evenly and let them sit for at least 15 minutes to soak in all the vibrant flavors.
  2. Chop and Toss the Vegetables: While the chicken marinates, shred the cabbage and carrots finely, then chop fresh parsley and dill. Combine these in a bowl to prepare the base for the fresh herb ranch slaw.
  3. Roast the Chicken and Pitas on the Sheet Pan: Arrange the marinated chicken breasts on a lined sheet pan. Drizzle a bit of olive oil on the pita bread halves and place them on the sheet as well. Roast everything in a preheated oven at 400°F (205°C) for about 20 minutes, flipping the pita halves halfway through roasting for a slight crisp.
  4. Toss the Slaw with Herb Ranch Dressing: Mix the fresh herb ranch dressing into the shredded vegetable mixture, ensuring every bite will be creamy and herbaceous. This slaw provides a cool, textured contrast to the warm chicken and pita.
  5. Assemble the Pitas: Slice the cooked chicken thinly and layer it inside the warm pita pockets along with a generous spoonful of the fresh herb ranch slaw. Serve immediately to enjoy the best texture and flavor experience.

Notes

  • Even Cooking: Pound chicken breasts to uniform thickness for juicy, evenly cooked meat.
  • Slaw Chill Time: Letting the slaw sit for 10 minutes before serving helps the flavors meld perfectly.
  • Pita Warm-Up: Toast pita lightly before assembling to avoid sogginess and add a subtle crunch.
  • Season Generously: Don’t skimp on salt and pepper to amplify the natural flavors.
  • Herb Freshness: Use fresh herbs in the ranch dressing for a brighter, more vibrant taste.
  • Store leftover chicken and slaw separately in airtight containers in the fridge for up to 3 days to maintain freshness and texture.
  • The cooked chicken can be frozen, but avoid freezing the pita and slaw to preserve their texture.
  • Reheat chicken gently in the oven or microwave and add fresh slaw after warming the pita to keep the crunch intact.

Nutrition

Keywords: sheet pan chicken pitas, herb ranch slaw, easy chicken recipe, weeknight dinner, quick dinner, healthy pitas, chicken meal prep, gluten free chicken pita

Find it online: https://eazyum.com/sheet-pan-chicken-pitas-with-fresh-herb-ranch-slaw/