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Sheet Pan Chicken Pitas with Herby Ranch Slaw

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These Sheet Pan Chicken Pitas with Herby Ranch Slaw are a fresh, flavorful, and easy one-pan dinner featuring spiced roasted chicken, crisp herby slaw, and warm pita bread. Perfect for weeknights or casual entertaining.

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs or breasts, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 4 pita breads or flatbreads
  • 2 cups shredded cabbage or coleslaw mix
  • 1/2 cup shredded carrot (optional)
  • 2 tablespoons chopped fresh herbs (dill, parsley, or chives)
  • 1/3 cup ranch dressing
  • 1 tablespoon lemon juice
  • 1/4 cup crumbled feta cheese (optional)
  • Sliced cucumber or red onion, for topping (optional)

Instructions

  1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
  2. In a bowl, toss sliced chicken with olive oil, garlic powder, paprika, oregano, salt, and pepper.
  3. Spread chicken in an even layer on the sheet pan and roast for 18–22 minutes, flipping halfway, until golden and cooked through.
  4. Meanwhile, make the slaw: mix cabbage, shredded carrot, herbs, ranch dressing, and lemon juice. Chill until ready to use.
  5. Warm pita breads in the oven or microwave for a few seconds.
  6. Assemble pitas with roasted chicken, herby slaw, and optional toppings like feta, cucumber, or red onion.

Notes

  • Swap chicken with roasted chickpeas or falafel for a vegetarian version.
  • Use spicy ranch or add hot sauce for extra kick.
  • Substitute tzatziki and olives for a Mediterranean variation.
  • Greek yogurt works as a lighter dressing base.
  • Warm pitas before filling to prevent tearing or serve as bowls instead.

Nutrition

Find it online: https://recipesbyliza.com/sheet-pan-chicken-pitas-with-herby-ranch-slaw/