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–+ servings
“Stacked halves of grilled Chicken Pitas filled with shredded chicken, diced tomatoes, red onions, herbs, and creamy ranch sauce on a wooden board.”

Chicken Pitas

Easy and flavorful sheet pan chicken pitas with herby ranch slaw — tender roasted chicken, caramelized veggies, and a creamy homemade ranch slaw, all tucked into warm pitas. This family-favorite weeknight meal takes just 40 minutes from start to finish and is endlessly adaptable with Mediterranean, spicy, or vegetarian twists.
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Prep Time 10 minutes
Cook Time 22 minutes
Cleanup 8 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Dinner
Cuisine: American, Mediterranean, Greek-Inspired
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 1.5 lbs Boneless chicken breasts or thighs - Cut into strips or chunks
  • 2 tablespoon Olive oil -
  • 2 tablespoon Fresh lemon juice -
  • 3 cloves Garlic - Minced
  • 1 teaspoon Smoked paprika -
  • 1 teaspoon Ground cumin -
  • 1 teaspoon Dried oregano -Substitute za’atar for variation
  • 1 teaspoon Salt -
  • ½ teaspoon Black pepper - Freshly ground
For the Herby Ranch Slaw
  • ½ cup Greek yogurt - Can substitute sour cream
  • ¼ cup Mayonnaise - Use all yogurt for a lighter version
  • 1 tablespoon Fresh dill -Chopped
  • 1 tablespoon Fresh parsley -Chopped
  • 1 tablespoon Fresh chives - Chopped
  • ½ teaspoon Garlic powder -
  • 1 teaspoon White vinegar -
  • 2 cups Shredded cabbage - Or use coleslaw mix
  • ¼ teaspoon Salt - Adjust to taste
For Serving
  • 4 pieces Pita bread or naan -Warm before serving
  • 1 cup Romaine lettuce - Shredded
  • 1 cup Cherry tomatoes - Halved
  • ½ cup Red onion - Thinly sliced
  • ½ cup Cucumber -Sliced
  • ¼ cup Feta cheese - Crumbled

Equipment

  • 1 Large rimmed sheet pan (Half-sheet size works best)
  • 1 Mixing Bowls (One for chicken, one for ranch)
  • 1 Sharp Knife (For chopping herbs and vegetables)
  • 1 Instant-read thermometer (To check chicken temperature)
  • 1 Cutting Board (For prep work)

Method
 

  1. Cut chicken into strips or chunks. Toss with olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, salt, and pepper. Let sit while the oven preheats to 425°F.
  2. Spread chicken evenly on one half of a large rimmed sheet pan. Scatter tomatoes and onions on the other half. Drizzle vegetables with olive oil and season with salt and pepper.
    “A sheet pan with roasted chicken pieces, blistered cherry tomatoes, and caramelized onions, glistening with olive oil and herbs.”
  3. Roast chicken and vegetables for 18–22 minutes until the chicken reaches 165°F internal temperature. Let rest 5 minutes while making ranch. Warm pitas in the oven for the last 2 minutes.
  4. In a bowl, whisk together Greek yogurt, mayonnaise, garlic powder, vinegar, and salt. Add chopped dill, parsley, and chives. Stir in shredded cabbage to form the slaw.
    “A blue bowl filled with creamy cabbage slaw coated in herby ranch dressing, showing shredded cabbage and flecks of green herbs.”
  5. Layer each pita with romaine lettuce, roasted chicken, and vegetables. Add cucumbers, feta, and a generous spoonful of herby ranch slaw

Nutrition

Serving: 350gCalories: 520kcalCarbohydrates: 32gProtein: 42gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 720mgPotassium: 750mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 18mgCalcium: 180mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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