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- 1 lb boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 4 whole wheat pitas - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1 red bell pepper, sliced - 1/4 cup fresh parsley, chopped - 1/4 cup plain Greek yogurt - 2 tablespoons mayonnaise - 1 tablespoon lemon juice - 1 teaspoon dried dill In this recipe, I focus on using fresh, high-quality ingredients. You want your chicken to stay juicy and flavorful. The use of whole wheat pitas adds fiber and a nice texture. The slaw, mixed with Greek yogurt, gives a creamy finish that balances the dish well. - Chicken: Use 1 lb of boneless, skinless chicken breasts. This keeps it lean and easy to cook. - Olive Oil: 2 tablespoons add healthy fats and flavor. - Spices: Garlic powder, onion powder, smoked paprika, and dried oregano each require 1 teaspoon. These spices bring warmth and depth to your chicken. - Vegetables: You will need 1 cup each of cherry tomatoes and cucumber, plus 1 red bell pepper. These add crunch and freshness. - Pitas: Four whole wheat pitas make for easy, handheld meals. - Slaw Components: Combine 1/4 cup Greek yogurt, 2 tablespoons mayonnaise, and 1 tablespoon lemon juice to create a creamy dressing. Add 1 teaspoon of dried dill for flavor. For substitutions, use low-fat yogurt if you're watching calories. For a vegetarian option, swap chicken for chickpeas or grilled tofu. Adjust the pitas according to your dietary needs; gluten-free pitas are available as well. {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This high heat helps cook the chicken and veggies just right. 2. Line a large baking sheet with parchment paper. This keeps the chicken and vegetables from sticking. 3. Make the marinade. In a small bowl, mix: - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste 4. Prep the chicken. Place 1 lb boneless, skinless chicken breasts on the baking sheet. Brush the marinade all over the chicken. 1. Add the vegetables. Scatter 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), and 1 red bell pepper (sliced) around the chicken. 2. Drizzle a bit more olive oil over the veggies and add salt and pepper. 3. Roast everything in the oven. Cook for about 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C). Your veggies should be tender and flavorful. 1. Prepare the slaw dressing. In a bowl, whisk together: - 1/4 cup plain Greek yogurt - 2 tablespoons mayonnaise - 1 tablespoon lemon juice - 1 teaspoon dried dill - Salt and pepper to taste 2. Mix in fresh ingredients. Stir in 1/4 cup fresh parsley (chopped) for a burst of flavor. You can also add leftover veggies from the roasting for extra crunch. Once your chicken and veggies finish roasting, let the chicken rest for a few minutes. Slice it into strips, then fill each whole wheat pita with chicken, roasted veggies, and a generous scoop of herb ranch slaw. Enjoy your delicious meal! To make sure your chicken is juicy and tasty, use a simple marinade. Mix olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper. Brush this mix over both sides of the chicken. This step adds flavor and moisture. Check if your chicken is done by using a meat thermometer. The internal temperature should reach 165°F (75°C). Let your chicken rest for a few minutes after roasting. This helps the juices stay inside when you slice it. Roasting vegetables adds sweetness and depth. Good veggies for this dish include cherry tomatoes, cucumbers, and red bell peppers. Feel free to change them based on what you have. Seasonal vegetables like zucchini or bell peppers work well too. If you want to switch it up, try using asparagus or carrots for a different taste. Just cut the veggies to similar sizes for even cooking. Serve your pitas in fun ways. You can place them on a wooden board for a rustic look. Add extra parsley and lemon wedges for a fresh touch. This makes the dish more inviting. Pair your chicken pitas with a light salad or crispy fries. You can also serve them with a side of hummus for a tasty dip. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, or up to overnight, in the refrigerator for a more intense flavor profile. Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (75°C). Customize Your Vegetables: Feel free to add or substitute any of your favorite vegetables, such as zucchini or bell peppers, to suit your taste. Make Ahead for Quick Meals: Roast extra chicken and vegetables to use in salads or wraps throughout the week for quick and healthy meals. {{image_2}} You can spice up this dish easily. Try using different seasonings like cumin or chili powder. These will add warmth to the chicken. Marinades also work great for flavor. You can use yogurt or citrus juice to soak the chicken. This adds a nice tang. Let it marinate for at least 30 minutes for the best taste. If you want to switch things up, consider other proteins. Turkey or pork can be great substitutes. You can also use seafood like shrimp. For a vegetarian option, try chickpeas or tofu. Both will soak up all the flavors you add. Just make sure to adjust cooking times for these proteins. Slaw is fun to play with! You can add unique ingredients to change the taste. Try using different herbs like cilantro or mint. This adds freshness and a new twist. Adding fruits like apples or mango can give a sweet crunch. Nuts like almonds or walnuts add texture and healthy fats. Mix and match to find your favorite combination! To store your chicken pitas, let them cool first. Place the pitas in airtight containers. If you have extra slaw, store it separately. This keeps everything fresh. You can store them in the fridge for up to three days. When reheating, use an oven for the best results. Preheat it to 350°F (175°C). Place the filled pitas on a baking sheet. Heat them for about 10 minutes. This keeps the pitas soft and warm. For the slaw, you can serve it cold. If you prefer it warm, put it in a small bowl. Heat it in the microwave for 15-20 seconds. Just be careful not to overheat it. What can I substitute for Greek yogurt? You can use sour cream instead of Greek yogurt. Plain yogurt works too. Both options give a creamy texture. You can also go dairy-free. Try using cashew cream or coconut yogurt. They add creaminess and flavor. How can I make this recipe gluten-free? To make the recipe gluten-free, swap whole wheat pitas for gluten-free pitas. You can also use lettuce wraps for a lighter option. Just make sure the other ingredients are gluten-free too. What is the best way to ensure chicken is tender? Brining the chicken in salt water for 30 minutes helps keep it juicy. Marinating with olive oil and spices adds flavor and moisture. Also, avoid overcooking the chicken. Use a meat thermometer to check for doneness. Can I make this dish ahead of time? Yes, you can prep the chicken and vegetables a day before. Store them in the fridge. You can also make the herb ranch slaw ahead. Just keep it in an airtight container. Assemble the pitas just before serving. Is it necessary to use whole wheat pitas? No, it is not necessary. You can use regular pitas or even low-carb options. Whole wheat pitas add fiber and nutrients. Choose what fits your diet best. How do I know when the chicken is fully cooked? Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (75°C). The meat should also be white, not pink. If in doubt, cut into it to check for doneness. This blog post covered everything you need to know about sheet pan chicken pitas. You learned about key ingredients, preparation steps, and tips for perfecting your dish. I shared variations to spice things up and how to store leftovers properly. With these insights, you are ready to create tasty and healthy meals. Enjoy experimenting with flavors and customizing your pitas. Happy cooking!

Sheet Pan Chicken Pitas with Herb Ranch Slaw

A delicious and easy-to-make meal featuring roasted chicken and vegetables served in whole wheat pitas with a creamy herb ranch slaw.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 whole whole wheat pitas
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 red bell pepper, sliced
  • 1 4 cup fresh parsley, chopped
  • 1 4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  • In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper to create a marinade.
  • Place the chicken breasts on the baking sheet and brush the marinade generously over both sides.
  • Scatter the cherry tomatoes, cucumber, and red bell pepper around the chicken on the baking sheet. Drizzle a little olive oil over the vegetables and season with salt and pepper.
  • Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.
  • While the chicken and vegetables are roasting, prepare the herb ranch slaw. In a bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, dried dill, salt, and pepper.
  • Stir in the chopped fresh parsley to the dressing, then toss in any leftover vegetables you have for crunch and flavor.
  • Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing it into strips.
  • To assemble the pitas, place some of the sliced chicken inside each whole wheat pita, top with the roasted vegetables, and add a generous spoonful of herb ranch slaw.

Notes

Serve the filled pitas on a wooden board, garnished with extra parsley and lemon wedges on the side for a fresh touch. Enjoy!
Keyword chicken, herb ranch slaw, pitas, sheet pan