Description
Quick and easy sheet pan chicken pitas with fresh herb ranch slaw. A complete and healthy meal.
Ingredients
- Chicken breasts (1.5 lbs)
- Olive oil (2 tbsp)
- Lemon juice (1 tbsp)
- Dried oregano (1 tsp)
- Dried thyme (1 tsp)
- Salt (to taste)
- Black pepper (to taste)
- Bell peppers (2, assorted colors), sliced
- Red onion (1, sliced)
- Pita bread (6)
- For the slaw:
- Shredded cabbage (3 cups)
- Carrots (1 cup, shredded)
- Fresh parsley (1/4 cup, chopped)
- Fresh dill (1/4 cup, chopped)
- Ranch dressing (1/2 cup)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut chicken breasts into bite-sized pieces.
- In a bowl, mix chicken with olive oil, lemon juice, oregano, thyme, salt, and pepper.
- Spread chicken, bell peppers, and red onion on a sheet pan.
- Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- While baking, prepare the slaw: combine cabbage, carrots, parsley, dill, and ranch dressing in a bowl.
- Warm pita bread.
- Fill each pita with chicken mixture and slaw.
- Serve immediately.
Notes
- Adjust seasonings to your liking.
- Use store-bought or homemade ranch dressing.
- Feel free to add other vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean