Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 pita bread pockets
- 1 cup shredded lettuce
- 1/2 cup chopped fresh herbs (parsley, cilantro)
- For the Herb Ranch Slaw:
- 1 cup shredded cabbage
- 1/2 cup chopped fresh herbs (dill, chives)
- 1/2 cup ranch dressing
Instructions
- Preheat oven to 400°F (200°C). Toss chicken breasts with olive oil, paprika, garlic powder, salt, and pepper. Bake on a sheet pan for 20-25 minutes until cooked through.
- While chicken bakes, prepare the herb ranch slaw by mixing shredded cabbage, chopped herbs, and ranch dressing in a bowl.
- Warm pita bread in the oven for 2-3 minutes or until soft.
- Slice the baked chicken into strips. Fill each pita pocket with chicken, herb ranch slaw, shredded lettuce, and fresh herbs.
- Serve immediately and enjoy your flavorful, easy-to-make sheet pan chicken pitas.
Notes
For extra flavor, add a squeeze of lemon juice over the chicken before serving. Customize with your favorite fresh herbs and pickled vegetables for added crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, assembling
- Cuisine: American
- Diet: Healthy, Kid-friendly
Nutrition
- Serving Size: 1 pita
- Calories: 430 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg