Description
Make quick and easy sheet pan chicken pitas with a flavorful fresh herb ranch slaw. This recipe is perfect for a simple weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 pita breads
- For the slaw: 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup chopped fresh herbs (dill, parsley, chives)
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups shredded cabbage
- 1/2 cup shredded carrots
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss chicken with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread chicken in a single layer on a sheet pan.
- Bake for 15-20 minutes, or until chicken is cooked through.
- While chicken is baking, prepare the slaw. In a large bowl, whisk together mayonnaise, buttermilk, fresh herbs, lemon juice, salt, and pepper.
- Add shredded cabbage and carrots to the dressing and toss to combine.
- Warm pita breads.
- Fill each pita with chicken and top with fresh herb ranch slaw.
- Serve immediately.
Notes
- You can use pre-shredded cabbage and carrots to save time.
- Adjust the amount of herbs in the slaw to your preference.
- For a spicier slaw, add a pinch of red pepper flakes.
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg