Description
Enjoy a flavorful and aromatic experience with these Sheet Pan Chicken Pitas, featuring tender chicken and vibrant veggies enveloped in warm pita bread. Perfect for busy weeknights or casual gatherings, this dish is not only easy to prepare but also promises an unforgettable flavor that will have everyone coming back for more.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, thinly sliced
- 4 whole wheat pita breads
- 1 packet ranch seasoning mix (about 1 oz)
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix chicken breasts with olive oil, ranch seasoning, salt, and pepper. Add sliced bell peppers and red onion.
- Spread the mixture on a sheet pan in a single layer and roast for about 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- While roasting, combine shredded cabbages, parsley, dill, lemon juice, salt, and pepper in a separate bowl to create the herby ranch slaw.
- Once roasted, slice the chicken into strips. Fill each pita pocket with chicken, roasted veggies, and herby ranch slaw. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita filled (approximately 230g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Feel free to substitute chicken with turkey or add seasonal vegetables like zucchini or squash. For extra creaminess in the ranch slaw, mix in additional yogurt or mayonnaise.