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Sheet Pan Chicken Pita with Herby Ranch Slaw

Enjoy crispy, marinated chicken stuffed in warm pita bread topped with vibrant herby ranch slaw for a delightful family meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs or breasts (skinless) You can use either thighs or breasts, skinless.
  • 4 pieces pita bread
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Black pepper
Slaw Ingredients
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup sliced cucumbers
  • ½ cup ranch dressing Use more to taste.
  • ¼ cup fresh herbs (e.g., parsley, dill), chopped

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the chicken with olive oil, salt, and black pepper.
  3. Line a large sheet pan with parchment paper; lay marinated chicken on one side of the pan.
Cooking
  1. Place the sheet pan in the oven and roast the chicken for about 25 minutes or until cooked through.
  2. While the chicken cooks, mix shredded lettuce, diced tomatoes, sliced cucumbers, ranch dressing, and fresh herbs in a bowl.
  3. During the last 5 minutes of cooking, warm the pita bread on the other side of the pan.
Assembly
  1. Slice the chicken and place it inside the warm pitas.
  2. Top generously with herby ranch slaw and serve.

Notes

Substitute chicken with cubed, halal-friendly beef or tofu for vegetarian options. Check chicken doneness with a thermometer; it should read 165°F (74°C).