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 cup cherry tomatoes, halved
- For the herb ranch slaw:
- 1 cup shredded cabbage
- 1/2 cup chopped fresh herbs (parsley, dill, cilantro)
- 1/2 cup ranch dressing
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper. Rub over chicken breasts.
- Place chicken on the prepared sheet and bake for 20-25 minutes until cooked through.
- While chicken cooks, prepare the herb ranch slaw by combining shredded cabbage, chopped herbs, ranch dressing, and lemon juice in a bowl. Mix well.
- Slice the cooked chicken and stuff into pita pockets. Top with shredded lettuce, cherry tomatoes, and generous amounts of herb ranch slaw.
- Serve immediately and enjoy your flavorful sheet pan chicken pitas.
Notes
- You can substitute chicken with turkey or tofu for a different twist.
- Adjust the amount of herbs according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, assembling
- Cuisine: American
- Diet: Healthy, Gluten-Free option if using gluten-free pita
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg