Description
Enjoy these easy sheet pan chicken pitas with a flavorful herb ranch slaw for a quick and healthy meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 pita breads
- For the Herb Ranch Slaw:
- 4 cups shredded cabbage
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss chicken, bell peppers, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the mixture in a single layer on a baking sheet.
- Bake for 20-25 minutes, or until chicken is cooked through.
- While the chicken is baking, prepare the slaw. In a large bowl, combine shredded cabbage, mayonnaise, sour cream, parsley, dill, lemon juice, and garlic. Season with salt and pepper to taste.
- Warm pita breads.
- Fill each pita with the cooked chicken and vegetable mixture, and top with the herb ranch slaw.
- Serve immediately.
Notes
- You can substitute other vegetables like zucchini or broccoli.
- For a spicier dish, add a pinch of cayenne pepper to the chicken.
- Slaw can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean