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Sheet Pan Chicken Pitas

Sheet Pan Chicken Pitas with Crunchy Herb Slaw Delight

Sheet Pan Chicken Pitas are an easy, flavorful weeknight meal that your family will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pitas
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Can substitute with turkey or pork
  • 2 tablespoons Olive Oil Avocado oil works too
  • 1 teaspoon Smoked Paprika Or use regular paprika for a milder taste
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used instead
  • 1 teaspoon Onion Powder Adjust if using fresh onion
  • 1 teaspoon Cumin Coriander can be used as a substitute
  • to taste Salt
  • to taste Black Pepper
For the Slaw
  • 2 cups Shredded Cabbage Coleslaw mix can be used instead
  • 1/4 cup Fresh Parsley Can substitute with other fresh herbs
  • 1/4 cup Fresh Cilantro Can substitute with other fresh herbs
  • 1/4 cup Fresh Dill Can substitute with other fresh herbs
  • 1/2 cup Greek Yogurt Dairy-free yogurt can be used
  • 2 tablespoons Lemon Juice Fresh lemon juice is recommended
  • 1 tablespoon Apple Cider Vinegar Adjust quantity according to taste
For Assembling
  • 4 pieces Whole Wheat Pitas Gluten-free pitas can be substituted

Equipment

  • sheet pan
  • mixing bowls
  • Whisk
  • Meat Thermometer

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Grease a sheet pan with olive oil or line with parchment paper.
  2. Coat chicken breasts in olive oil and season with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
  3. Place seasoned chicken on sheet pan and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  4. Combine shredded cabbage, parsley, cilantro, and dill in a large bowl to prepare the slaw.
  5. In a separate bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and black pepper.
  6. Pour the dressing over the cabbage and herb mixture and toss until well-coated.
  7. With a few minutes left for the chicken, warm pitas on the sheet pan alongside the chicken.
  8. Slice the chicken and fill each pita with chicken pieces and a generous scoop of slaw.
  9. Serve immediately, optionally with toppings like diced tomatoes or hot sauce.

Nutrition

Serving: 1pitaCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Allow the chicken to rest for a few minutes after baking for better moisture retention. Assemble pitas just before serving to keep them from getting soggy.

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