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–+ servings

Sheet Pan Chicken Pitas

450kcal
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Prep 10 minutes
Cook 25 minutes
Total 35 minutes
A quick and satisfying sheet pan meal featuring seasoned chicken served in whole wheat pitas with a creamy ranch slaw.
Servings 4 servings
Course Dinner, Main Course
Cuisine American, Mediterranean

Ingredients

For the Chicken
  • 2 pieces boneless, skinless chicken breasts Lean protein source
  • 1 tablespoon olive oil Helps seasoning stick, adds healthy fats
  • 1 teaspoon garlic powder Boosts savory flavor
  • 1 teaspoon paprika Adds warmth, color, and mild smoky flavor
  • Salt and pepper to taste Essential for balancing flavors
For the Pitas and Slaw
  • 4 pieces whole wheat pitas Whole grains add fiber
  • 1 cup shredded lettuce Adds crunch and texture
  • 1 cup shredded carrots Natural sweetness and extra nutrients
  • 1 cup creamy ranch dressing Binds the slaw and adds creaminess
  • Fresh herbs (parsley or dill) for slaw Brightens the slaw with aromatic notes

Method

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper in a bowl until evenly coated. Place on a sheet pan.
Cooking
  1. Bake the chicken for about 20–25 minutes, or until it reaches an internal temperature of 165°F (74°C) and is cooked through.
  2. While the chicken cooks, prepare the slaw by mixing shredded lettuce, shredded carrots, ranch dressing, and fresh herbs in a bowl until well combined.
Serving
  1. Once the chicken is done, let it rest for a few minutes before slicing.
  2. Serve the sliced chicken in whole wheat pitas and top with the herby ranch slaw. Enjoy warm.

Nutrition

Serving1gCalories450kcalCarbohydrates50gProtein30gFat15gSaturated Fat2gSodium800mgFiber6gSugar5g

Notes

For perfectly cooked chicken, aim for 165°F (74°C) internal temperature. Optionally, warm pitas briefly in the oven or on a skillet for a better texture.

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