Description
Sheet Pan Chicken Pitas with Herby Ranch Slaw offers a vibrant and satisfying meal packed with bold flavors and minimal effort. Juicy, seasoned chicken is roasted to perfection alongside fresh vegetables, all nestled in soft pita bread. Topped with a refreshing herby ranch slaw, this dish brightens any dinner table, making it an ideal choice for busy weeknights or casual gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves fresh garlic, minced
- 4 soft pita breads
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded
- 1 cup sour cream
- 2 tsp dried dill
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking sheet with nonstick cooking spray.
- In a bowl, combine chicken breasts with olive oil, minced garlic, salt, and pepper. Massage the mixture into the chicken.
- Place seasoned chicken on one side of the baking sheet; add red cabbage and carrots on the other side. Drizzle veggies with olive oil, salt, and pepper.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and veggies are tender.
- While baking, mix sour cream, dried dill, salt, pepper, and lemon juice in a bowl to prepare the slaw dressing.
- Toss roasted veggies with the herby ranch slaw just before serving. Slice chicken and stuff into pitas along with slaw.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita (210g)
- Calories: 410
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg