Sheet Pan Chicken Pitas Herb Ranch (Print View)

Juicy roasted chicken and vegetables in warm pita with crisp herb ranch slaw for fresh, satisfying meals.

# What You'll Need:

→ 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

→ 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 optional
22 - Lemon wedges

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
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 well coated.
03 - Spread the chicken and vegetable mixture evenly on the prepared sheet pan. Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and vegetables are tender and slightly charred.
04 - While the chicken cooks, combine cabbage, carrots, parsley, dill, and chives in a large mixing bowl. In a small bowl, whisk together ranch dressing and lemon juice. Pour dressing over the slaw, toss to coat, and season with salt and pepper to taste.
05 - Warm the pita breads according to package instructions or directly on an open flame for a few seconds.
06 - Fill each pita with roasted chicken and vegetables, top generously with fresh herb ranch slaw, and sprinkle with feta cheese if using. Serve with lemon wedges.

# Insider Tips:

01 -
  • Everything roasts on one pan so cleanup takes literally minutes
  • The warm chicken against cool crisp slaw creates that perfect temperature contrast we all crave
  • You can prep everything ahead and just roast when ready
02 -
  • Don't crowd your sheet pan or the vegetables will steam instead of roast
  • Let the chicken rest for a few minutes before assembling so the juices redistribute
  • The slaw can get soggy if dressed too early, wait until the chicken comes out of the oven
03 -
  • Cut your vegetables into uniform sizes so they roast at the same rate
  • If your pitas are stale, sprinkle them with water and warm for 30 seconds to revive them

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