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Sheet Pan Chicken Pitas With Fresh Herb Ranch Slaw

Warm fluffy pitas topped with spiced roasted chicken and a crunchy, creamy vegetable slaw with fresh dill ranch.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 pitas
Course: Dinner, Main Course
Cuisine: American, Mediterranean Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs chicken breast or thighs sliced into strips
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
Ranch Slaw
  • 3 cups cabbage mixed green and purple, shredded
  • 1 cup cucumber diced
  • 0.5 cup tomatoes diced
  • 0.5 cup Greek yogurt
  • 0.25 cup mayonnaise
  • 0.25 cup fresh dill chopped
Assembly
  • 4 thick pita breads or naan bread

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Chef's knife

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss chicken strips with olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper.
  3. Spread chicken on the baking sheet and roast for 15-20 minutes until cooked through and slightly charred.
  4. Whisk together yogurt, mayonnaise, dill, chives, and lemon juice to make the ranch dressing. Season with salt.
  5. In a large bowl, combine cabbage, cucumber, and tomatoes. Toss with half the dressing.
  6. Warm the pita breads in the oven for the last 2 minutes of cooking.
  7. Assemble by placing chicken on pitas, topping with slaw, and drizzling with remaining ranch and extra herbs.

Notes

Add feta cheese for a saltier kick.