Print

Sheet Pan Chicken Pitas with Herby Ranch Slaw: Easy Poulet Idée Recette

Sheet Pan Chicken Pitas
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Try this fresh, flavorful sheet pan chicken pitas with herby ranch slaw recipe. Juicy roasted poulet, cool crisp slaw, and warm pita bread make an easy, healthy idée recette for weeknight dinners or casual gatherings.

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 2 green onions, sliced
  • ¼ cup fresh parsley, chopped
  • ½ cup ranch dressing
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 6 pita breads, warmed
  • Optional: fresh dill or parsley, lemon wedges

Instructions

  1. Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment if desired.
  2. In a bowl, toss chicken thighs with olive oil, paprika, garlic powder, oregano, cumin, salt, and pepper. Arrange on sheet pan in a single layer.
  3. Roast for 20–25 minutes, until internal temp reaches 165°F (74°C). Rest briefly, then slice.
  4. Meanwhile, mix cabbage, carrots, green onions, parsley, ranch dressing, lemon juice, salt, and pepper in a bowl. Toss well to coat.
  5. Warm pita breads. Fill each with sliced chicken and herby ranch slaw. Garnish with fresh herbs and lemon wedges if desired.

Notes

  • Use chicken breasts if preferred; reduce cooking time slightly.
  • Dress slaw just before serving for maximum crunch.
  • Add cayenne or red pepper flakes to chicken for a spicy kick.
  • Store chicken and slaw separately in fridge for up to 4 days.

Find it online: https://recipesize.com/sheet-pan-chicken-pitas/