Description
Savor the delightful combination of golden roasted chicken and vibrant herby ranch slaw nestled in warm pita pockets. This Sheet Pan Chicken Pitas recipe is perfect for weeknight dinners or festive gatherings, offering a burst of flavor and nostalgia with every bite. Easy to prepare, customizable, and guaranteed to impress, these pitas are sure to become a family favorite!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 4 pita pockets
- 1 cup lettuce, chopped
- 1 cup tomatoes, diced
- ½ cup ranch dressing
- ¼ cup fresh herbs (dill or parsley), chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Place on the baking sheet.
- Roast for 20-25 minutes until cooked through and golden brown.
- Meanwhile, in a bowl, combine lettuce, tomatoes, herbs, and ranch dressing for the slaw.
- Warm pita pockets in foil for about 5 minutes in the oven.
- Once chicken is done, slice into strips and stuff each pita with chicken and herby ranch slaw.
- Serve immediately with extra ranch dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pita (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg