Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw is a quick and easy homemade meal that brings fresh textures and bright flavors to your dinner table. Tender chicken roasts perfectly on a sheet pan alongside vegetables, making cleanup a breeze. The crisp herb ranch slaw adds a refreshing crunch inside warm pitas, creating the perfect handheld comfort food. This beginner-friendly recipe is budget-friendly and great for meal prep or leftover lunches. Pair it with your favorite fresh sides for a complete family-friendly meal.
Why You'll Love Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw - Easy Homemade Weeknight Meal
Discover the easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw recipe—quick, homemade, and perfect for weeknight dinners with fresh, vibrant flavors.
- One-pan meal for easy prep and cleanup
- Fresh herb ranch slaw adds a cool, tangy crunch
- Perfect for quick weeknight dinners or meal prep
- Uses pantry staples and simple ingredients
Ingredients for Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw - Easy Homemade Weeknight Meal
Chicken breasts: Use boneless, skinless for quick cooking; thighs can be substituted but adjust cook time slightly.Ranch dressing: Homemade ranch dressing with fresh herbs is best, but store-bought works well to save time.
- Chicken breasts: Use boneless, skinless for quick cooking; thighs can be substituted but adjust cook time slightly.
- Ranch dressing: Homemade ranch dressing with fresh herbs is best, but store-bought works well to save time.
Ingredient Note: Full measurements for Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw - Easy Homemade Weeknight Meal are listed in the printable recipe card below.
How to Make Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw - Easy Homemade Weeknight Meal
Step 1 — Prep & Preheat
Preheat and prep the chicken: Preheat oven to 425°F. Toss chicken strips with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper.
Step 2 — Cook and Build Flavor
Arrange on sheet pan: Spread chicken, bell peppers, and onion evenly on a large rimmed sheet pan.
Step 3 — Finish, Taste, and Adjust
Bake until cooked: Roast in preheated oven for 20-25 minutes, flipping halfway, until chicken is cooked through (internal temp 165°F) and veggies are slightly charred.
Expert Tips for Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw - Easy Homemade Weeknight Meal
- Cut chicken into uniform pieces so it cooks evenly on the sheet pan.
- Use fresh herbs like parsley, dill, and chives in the ranch slaw for a bright flavor burst.
- Warm pitas slightly before assembling to make them flexible and prevent tearing.
Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw - Easy Homemade Weeknight Meal
Discover the easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw recipe—quick, homemade, and perfect for weeknight dinners with fresh, vibrant flavors.
Ingredients
Main Ingredients
- 1 ½ lbs boneless skinless chicken breasts, cut into strips
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced
- 4 whole wheat pita pockets
- 2 cups shredded cabbage mix (green and purple)
- ½ cup chopped fresh parsley
- ½ cup chopped fresh dill
- ¼ cup chopped fresh chives
Seasonings & Flavor Boosters
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper, to taste
- ¼ cup ranch dressing (store-bought or homemade)
- 1 tbsp fresh lemon juice
Optional Toppings
- Feta cheese crumbles
- Sliced cucumber
- Extra fresh herbs for garnish
Instructions
How to Make Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
- Preheat and prep the chicken: Preheat oven to 425°F. Toss chicken strips with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper.
- Arrange on sheet pan: Spread chicken, bell peppers, and onion evenly on a large rimmed sheet pan.
- Bake until cooked: Roast in preheated oven for 20-25 minutes, flipping halfway, until chicken is cooked through (internal temp 165°F) and veggies are slightly charred.
- Make fresh herb ranch slaw: In a bowl, combine shredded cabbage mix, parsley, dill, chives, ranch dressing, and lemon juice. Toss well.
- Assemble pitas: Warm pita pockets in the oven for 2-3 minutes. Stuff each pita with roasted chicken and veggies, then top generously with fresh herb ranch slaw. Add feta or cucumber if desired.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw - Easy Homemade Weeknight Meal FAQs
Yes, you can roast the chicken and veggies a day ahead and prepare the slaw separately. Assemble pitas just before serving to keep them fresh.
If fresh herbs are not available, dried herbs can work but use sparingly as the flavor is more concentrated. Fresh herbs are recommended for the best taste.
Store roasted chicken and vegetables in an airtight container in the fridge up to 3 days. Keep the herb ranch slaw separate to prevent the pitas from getting soggy.
Make sure to cut the chicken evenly, and avoid overcooking. Use a meat thermometer to check for an internal temp of 165°F to keep it juicy.
Before You Go
If you try this Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw - Easy Homemade Weeknight Meal, I’d love for you to leave a rating or share how you customized it.