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Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw Bliss

These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a quick, healthy, and family-friendly dinner option perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts Can substitute with turkey or pork.
  • 2 tbsp olive oil Use less for fewer calories.
  • 1 tbsp smoked paprika Regular paprika may be used as a substitute.
  • 1 tsp garlic powder Fresh garlic can be used as an alternative.
  • 1 tsp onion powder Finely diced onion can be used as a substitute.
  • 1 tsp cumin Can be omitted if unavailable.
  • to taste salt and black pepper Essential for flavor enhancement.
  • 4 whole wheat pitas Can replace with regular or gluten-free pitas.
For the Fresh Herb Ranch Slaw
  • 4 cups shredded cabbage Can substitute with coleslaw mix.
  • 1/2 cup fresh parsley Other herbs like basil can work as substitutes.
  • 1/2 cup fresh cilantro Can be omitted if desired.
  • 1 tsp fresh dill Substitute with dried dill if fresh is hard to find.
  • 1 cup Greek yogurt Use dairy-free yogurt for a non-dairy option.
  • 2 tbsp lemon juice Lime juice can make a tasty substitute.
  • 1 tbsp apple cider vinegar Use white vinegar as an alternative.
  • 1 tsp garlic powder Adjust if using fresh garlic.
  • optional toppings Consider sliced cucumber, diced tomatoes, or crumbled feta.

Equipment

  • Oven
  • sheet pan
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare your sheet pan.
  2. Combine chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a mixing bowl.
  3. Place the seasoned chicken on a sheet pan and bake for 18-20 minutes until cooked through.
  4. In a bowl, mix shredded cabbage, parsley, cilantro, and dill.
  5. Whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper in a separate bowl.
  6. Combine the dressing with the slaw mixture and let sit for a few minutes.
  7. Warm whole wheat pitas in the oven for 1-2 minutes before serving.
  8. Fill pitas with baked chicken and slaw, adding any optional toppings.
  9. Serve immediately for the best taste and texture.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 37gProtein: 32gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 60mgCalcium: 10mgIron: 15mg

Notes

Ensure chicken strips are evenly coated with spices; avoid overcrowding the pan for a perfect golden brown crust.

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