Why Make This Recipe
Sheet Pan Chicken Pitas are perfect for busy weeknights when you want a tasty meal that’s easy to prepare and clean up. This recipe combines juicy chicken with fresh slaw all packed into warm pita bread. It’s flavorful, satisfying, and can be made in just about 30 minutes!
How to Make Sheet Pan Chicken Pitas
Ingredients:
- 2 chicken breasts, cut into strips
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 pita bread
- 1 cup shredded cabbage
- 1/2 cup Greek yogurt
- 2 tablespoons ranch seasoning
- Fresh herbs (parsley, dill) for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- In a bowl, combine chicken strips with olive oil, salt, pepper, garlic powder, and paprika.
- Spread the chicken on a sheet pan and bake for 15-20 minutes until cooked through.
- Meanwhile, in another bowl, mix the shredded cabbage, Greek yogurt, ranch seasoning, and fresh herbs to create the slaw.
- Warm the pita bread in the oven for the last 5 minutes of cooking.
- Once done, fill the pita with the chicken and top with the ranch slaw.
- Serve immediately and enjoy!
How to Serve Sheet Pan Chicken Pitas
To serve Sheet Pan Chicken Pitas, simply put the filled pita on a plate. You can garnish it with extra fresh herbs for a pop of color and flavor. Pair it with a side salad or some fresh veggies for a complete meal.
How to Store Sheet Pan Chicken Pitas
If you have leftovers, store the chicken and slaw separately in airtight containers in the fridge. The chicken will keep for 3-4 days, while the slaw is best eaten within 2 days for optimal freshness. When ready to eat, reheat the chicken and serve it in fresh pita.
Tips to Make Sheet Pan Chicken Pitas
- Ensure the chicken is cut into uniform strips for even cooking.
- Feel free to adjust the seasoning according to your taste. You can add more spices if you like it spicier.
- Try adding additional vegetables to the slaw, such as diced bell peppers or shredded carrots, for extra crunch.
Variation
You can easily switch up the protein in this recipe. Try using turkey, tofu, or even shrimp for a different flavor. You can also experiment with different types of sauces for the slaw, like a spicy sriracha mayo or a tangy vinaigrette.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and slaw a day ahead. Just store them separately until you are ready to assemble the pitas.
Q: Can I freeze the chicken for later use?
A: Yes, cooked chicken can be frozen. Place it in an airtight container or bag, and it should last up to three months in the freezer.
Q: What can I serve with Sheet Pan Chicken Pitas?
A: These pitas pair well with a simple side salad, roasted vegetables, or some chips and salsa for a fun meal.
