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–+ servings

Sheet Pan Chicken Pitas

A simple and delicious meal featuring roasted chicken and fresh veggies wrapped in warm pita bread, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Chicken

  • 2 pieces Chicken breasts Boneless and skinless
  • 2 tablespoons Olive oil For roasting the chicken
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste

For the Filling

  • 4 pieces Pita bread Whole wheat or regular
  • 2 cups Lettuce Shredded
  • 1 cup Diced tomatoes Fresh
  • 1 cup Cucumber Diced
  • 1/2 cup Ranch dressing For slaw
  • 2 tablespoons Fresh herbs Like dill and parsley, chopped

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C).
  • Toss chicken breasts in olive oil, salt, and pepper and place them on a sheet pan.

Cooking

  • Roast the chicken in the oven for about 20-25 minutes or until cooked through.

Assembly

  • While the chicken cooks, prepare the ranch slaw by mixing lettuce, diced tomatoes, cucumbers, ranch dressing, and fresh herbs in a bowl.
  • Once the chicken is done, slice it and assemble in pita bread with the ranch slaw.
  • Serve warm and enjoy!

Notes

To keep leftovers fresh, store any unused chicken and slaw in an airtight container in the fridge for up to three days. You can reheat the chicken in the microwave or oven until warm. For longer storage, the cooked chicken can be frozen, wrapped tightly, for up to three months.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 4gSugar: 2g
Keyword chicken pitas, Easy Dinner, healthy recipe, sheet pan meal, weeknight meal
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