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–+ servings
Sheet Pan Chicken Pitas

Sheet Pan Chicken Pitas for a Flavor-Packed Easy Dinner

These Sheet Pan Chicken Pitas are an easy, one-pan dinner, full of vibrant flavors and fresh ingredients, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breasts Can substitute with turkey or pork.
  • 2 tablespoons Olive Oil Use less for a lighter option.
  • 1 teaspoon Smoked Paprika Regular paprika can replace for milder flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used.
  • 1 teaspoon Onion Powder Fresh onion can substitute but might need pre-cooking.
  • 1 teaspoon Cumin Coriander can be used for a different flavor.
  • to taste Salt Adjust to personal taste.
  • to taste Pepper Adjust to personal taste.
  • 4 Whole Wheat Pitas Can use white pita for a lighter option.
For the Fresh Herb Ranch Slaw
  • 2 cups Shredded Cabbage Coleslaw mix can be used for convenience.
  • 1/4 cup Fresh Parsley Can replace with basil for a different herb.
  • 1/4 cup Fresh Cilantro Can be omitted if preferred.
  • 1 tablespoon Fresh Dill Replace with tarragon or leave out if unavailable.
  • 1/2 cup Greek Yogurt Can substitute with dairy-free yogurt.
  • 2 tablespoons Lemon Juice Lime juice can be used as an alternative.
  • 2 tablespoons Apple Cider Vinegar Red wine vinegar can be used if available.
  • 1 teaspoon Garlic Powder Adjust if using fresh garlic.

Equipment

  • Oven
  • Sheet pan
  • mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and prepare your workspace.
  2. In a large bowl, combine chicken breasts with olive oil and spices: smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Coat evenly.
  3. Spread the seasoned chicken on a large rimmed sheet pan in a single layer with space between pieces.
  4. Bake the chicken for 18-20 minutes until the internal temperature reaches 165°F and it's golden brown.
  5. While the chicken bakes, mix shredded cabbage, parsley, cilantro, and dill in a medium bowl to prepare the slaw.
  6. In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth. Set aside.
  7. Pour the dressing over the slaw and toss until evenly coated.
  8. Warm whole wheat pitas in the oven for 1-2 minutes until soft.
  9. Assemble pitas by filling them with pieces of baked chicken and slaw, adding any extra toppings if desired.
  10. Serve immediately while warm, accompanied by your favorite sides.

Nutrition

Serving: 1pitaCalories: 400kcalCarbohydrates: 45gProtein: 35gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 75mgIron: 2mg

Notes

Use a thermometer to ensure chicken reaches 165°F. Assemble pitas just before serving to maintain crispness.

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