Description
Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw combine tender, perfectly seasoned roasted chicken thighs with crisp bell peppers and red onion, all cooked together on one sheet pan for easy cleanup. Served in warm pita pockets and topped with a creamy plant-based fresh herb ranch slaw enhanced with apple cider vinegar, this meal is bursting with vibrant flavors and wholesome ingredients. Quick to prepare and adaptable to various dietary preferences, this recipe is perfect for busy weeknights or casual gatherings.
Ingredients
Scale
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken thighs
- 2 bell peppers, sliced (any color)
- 1 medium red onion, sliced
- 2 tbsp olive oil (natural)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
Fresh Herb Ranch Slaw
- 2 cups thinly sliced cabbage
- 1 cup shredded carrots
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- 1/2 cup plant-based ranch dressing (natural)
- 1 tsp apple cider vinegar (natural)
To Serve
- 6–8 pita pockets (soft and fluffy, or whole wheat or gluten-free as preferred)
Instructions
- Prepare the chicken and vegetables: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly brush with olive oil (natural). In a mixing bowl, combine the chicken thighs with olive oil (natural), garlic powder, smoked paprika, dried oregano, salt, and pepper. In a separate bowl, toss the sliced bell peppers and red onion with a little olive oil (natural) and season lightly.
- Arrange and roast: Spread the chicken thighs out on the sheet pan and arrange the seasoned vegetables evenly around them. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear and the vegetables are tender with slight caramelization.
- Make the fresh herb ranch slaw: While the chicken roasts, combine the thinly sliced cabbage, shredded carrots, and chopped fresh herbs (parsley, dill, chives) in a bowl. Whisk together the plant-based ranch dressing (natural) with apple cider vinegar (natural) and toss the dressing into the slaw just before serving to keep it crisp and fresh.
- Assemble the pitas: Remove the chicken and vegetables from the oven. Allow the chicken to rest for a few minutes, then slice into bite-sized pieces. Warm the pita pockets slightly in a dry pan or oven. Stuff each pita with sliced chicken, roasted vegetables, and a generous helping of fresh herb ranch slaw. Serve immediately and enjoy.
Notes
- Cut vegetables into similar sizes as chicken to ensure even cooking.
- Let the chicken rest after roasting to keep it juicy and tender.
- Add fresh herbs at the last moment to keep the slaw vibrant and flavorful.
- Incorporate a natural gelling agent into the dressing if a thicker texture is desired.
- Warm pita pockets in a dry pan for better texture and easier stuffing.
- Leftovers store best with chicken, veggies, and slaw kept separately in airtight containers in the refrigerator for up to 3 days.
- Freeze cooked chicken and veggies but not the slaw; thaw and reheat gently when needed.
- For extra flavor, garnish with chopped fresh herbs, a drizzle of plant-based ranch dressing (natural), crushed red pepper flakes, or a squeeze of fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita with fillings
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: Thirty grams
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: sheet pan chicken, chicken pitas, fresh herb ranch slaw, easy dinner, one pan meal, plant-based dressing, gluten free dinner
