Name: Ultimate Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: Sheet Pan Chicken & Vegetables; 1 1/2 lb (680 g) boneless, skinless chicken thighs (or chicken breasts, sliced); 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp black pepper; 2 tsp smoked paprika; 1 1/2 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp dried oregano; 1 tbsp fresh lemon juice; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium red onion, sliced; Fresh Herb Ranch Slaw; 4 cups (about 10 oz / 285 g) shredded green cabbage; 1 cup (about 3 oz / 85 g) shredded purple cabbage; 1 medium carrot, grated (about 1/2 cup); 1/2 cup plain Greek yogurt; 1/3 cup mayonnaise; 2 tbsp buttermilk (or regular milk); 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1 tsp garlic powder; 2 tbsp chopped fresh dill; 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh chives; 1–2 tbsp fresh lemon juice (to taste)

Description

These sheet pan chicken pitas are loaded with smoky-spiced roasted chicken and peppers, then finished with a cool, crunchy fresh herb ranch slaw for the perfect easy, shareable meal.

Ingredients

Scale

Sheet Pan Chicken & Vegetables

1 1/2 lb (680 g) boneless, skinless chicken thighs (or chicken breasts, sliced)

2 tbsp olive oil

2 tsp kosher salt

1 tsp black pepper

2 tsp smoked paprika

1 1/2 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried oregano

1 tbsp fresh lemon juice

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium red onion, sliced

Fresh Herb Ranch Slaw

4 cups (about 10 oz / 285 g) shredded green cabbage

1 cup (about 3 oz / 85 g) shredded purple cabbage

1 medium carrot, grated (about 1/2 cup)

1/2 cup plain Greek yogurt

1/3 cup mayonnaise

2 tbsp buttermilk (or regular milk)

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp kosher salt, plus more to taste

1/2 tsp black pepper

1 tsp garlic powder

2 tbsp chopped fresh dill

2 tbsp chopped fresh parsley

2 tbsp chopped fresh chives

1–2 tbsp fresh lemon juice (to taste)

For Serving

6 pita breads

Optional: 1 cup cherry tomatoes, halved

Optional: 1 cucumber, thinly sliced

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Instructions

Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.

In a large bowl, toss chicken with olive oil, kosher salt, pepper, smoked paprika, cumin, garlic powder, onion powder, oregano, and lemon juice.

Add sliced bell peppers and red onion to the bowl and toss to coat. Spread chicken and vegetables evenly on the sheet pan.

Roast for 18–22 minutes, flipping chicken halfway through if desired, until chicken reaches 165°F (74°C). Optional: broil 1–2 minutes for more browning.

While chicken roasts, combine green cabbage, purple cabbage, and grated carrot in a large bowl.

In a separate bowl, whisk Greek yogurt, mayonnaise, buttermilk, apple cider vinegar, Dijon mustard, kosher salt, pepper, garlic powder, dill, parsley, chives, and lemon juice. Toss with cabbage mixture. Adjust seasoning to taste.

Warm pitas in the oven for the last 2 minutes of roasting or in a dry skillet. Assemble pitas with roasted chicken/vegetables and a generous scoop of slaw. Add optional tomatoes and cucumber.

Notes

If using chicken breasts, slice into even cutlets or strips and start checking for doneness around 14–16 minutes.

For maximum crunch, store slaw separately and assemble just before serving.

Don’t overcrowd the sheet pan; use two pans if needed to encourage roasting instead of steaming.

Prep Time: 20 minutes
Cook Time: 22 minutes