Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw: An Incredible 5-Step Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon salt
– ½ teaspoon pepper
– 1 cup shredded green cabbage
– 1 cup shredded carrots
– ½ cup fresh cilantro, chopped
– ½ cup fresh parsley, chopped
– ½ cup ranch dressing
– 4 whole wheat pita pockets
– Lemon wedges for serving
Instructions
Crafting Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw is straightforward. Follow these steps for a delightful meal:
1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Chicken: In a bowl, combine chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure the chicken is well-coated with the spices.
3. Bake Chicken: Spread the seasoned chicken evenly on a sheet pan. Bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4. Make the Slaw: While the chicken is baking, mix shredded cabbage, shredded carrots, cilantro, and parsley in a bowl. Add ranch dressing and toss until combined.
5. Assemble Pitas: Once the chicken is done, slice it into strips. Warm the pita pockets if desired. Fill each pita with chicken and top with the fresh herb ranch slaw.
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Fat: 20g
- Protein: 30g