Description
Juicy roasted chicken tucked in warm pitas with creamy herby ranch slaw. A quick, flavorful sheet pan dinner that’s fresh, satisfying, and easy to make.
Ingredients
1 ½ lbs chicken breast, cut into strips
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp cumin
½ tsp onion powder
½ tsp salt
¼ tsp pepper
¼ tsp chili powder
2 cups green cabbage, shredded
1 cup purple cabbage, shredded
1 cup carrots, shredded
2 tbsp parsley, chopped
1 tbsp dill, chopped
½ cup mayonnaise
¼ cup Greek yogurt
1 tbsp lemon juice
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
6 pita breads
Instructions
1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Toss chicken with oil and spices; spread on the pan.
3. Bake 18–20 minutes until golden and cooked through.
4. Mix cabbage, carrots, parsley, and dill in a bowl.
5. Whisk mayo, yogurt, lemon juice, garlic powder, onion powder, salt, and pepper; toss with slaw.
6. Warm pitas, fill with chicken and slaw, and drizzle with extra ranch.
Notes
Use fresh herbs for the best flavor.
Serve immediately for the perfect warm and cool contrast
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Keywords: chicken pita, herby ranch slaw, sheet pan chicken, easy dinner