Description
A fast and flavorful one-pan meal featuring tender roasted chicken, creamy herb ranch slaw, and warm pita for a balanced and satisfying weeknight dinner.
Ingredients
Scale
- 1½ lb boneless skinless chicken breasts or thighs, cut into strips
- 2 tbsp olive oil
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¾ tsp salt
- ½ tsp black pepper
- Lemon slices (optional)
- 3 cups shredded cabbage
- ⅓ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- 1½ tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped chives
- ½ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp black pepper
- 4–6 pita pockets
- 1 sliced avocado
- 1 cup shredded lettuce or spinach
- Cherry tomatoes (optional)
Instructions
- Cut chicken into even strips and season with oil and spices.
- Spread chicken on a sheet pan with optional lemon slices.
- Roast at 425°F for 15 minutes, then toss and broil briefly for extra browning.
- Whisk yogurt, mayo, lemon juice, herbs, and seasonings to make the slaw dressing.
- Fold in the cabbage and let rest for 10–15 minutes to soften slightly.
- Warm pita pockets until soft and assemble with slaw, chicken, and toppings.
Notes
- Store chicken and slaw separately for best texture.
- Reheat chicken gently while keeping slaw chilled.
- Prepare slaw fresh for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 32
- Cholesterol: 85