Sheet Pan Chicken Pitas Herb Ranch Slaw (Print Version)

Roasted chicken and vegetables in warm pitas topped with crisp herb ranch slaw

# What You'll Need:

→ For the Chicken and Vegetables

01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 2 tbsp olive oil
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ For the Fresh Herb Ranch Slaw

12 - 2 cups finely shredded green cabbage
13 - 1 cup shredded carrots
14 - 1/4 cup chopped fresh parsley
15 - 2 tbsp chopped fresh dill
16 - 2 tbsp chopped fresh chives
17 - 1/2 cup ranch dressing
18 - 1 tbsp lemon juice
19 - Salt and pepper to taste

→ For Serving

20 - 4 large pita breads, warmed
21 - 1/2 cup crumbled feta cheese
22 - Lemon wedges

# Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine chicken, bell peppers, red onion, olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and black pepper. Toss until evenly coated.
03 - Spread the mixture evenly on the prepared sheet pan. Roast for 20-25 minutes, tossing halfway through, until chicken is cooked through and vegetables are tender and slightly charred.
04 - Combine cabbage, carrots, parsley, dill, and chives in a large bowl. Whisk together ranch dressing and lemon juice, then pour over slaw. Toss to coat and season with salt and pepper to taste.
05 - Warm pita breads according to package instructions or directly over an open flame for a few seconds.
06 - Fill each pita with roasted chicken and vegetables, top generously with herb ranch slaw, and sprinkle with feta cheese if desired. Serve with lemon wedges.

# Expert Tips:

01 -
  • Everything roasts on one sheet pan while you whip up the slaw, making cleanup a breeze
  • The warm, seasoned chicken against cool, crispy slaw creates the most satisfying texture contrast
  • These pitas are endlessly customizable and perfect for using up whatever vegetables you have on hand
02 -
  • Don't overcrowd the sheet pan or the chicken will steam instead of roast, giving you soggy results
  • Let the chicken rest for a few minutes after roasting so the juices redistribute
  • The slaw gets watery if dressed too early, so wait until just before serving to add the dressing
03 -
  • Cut all your vegetables into similar sizes so they roast evenly and finish at the same time
  • If using store-bought ranch, add a little extra fresh herbs to punch up the flavor

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