Description
Juicy, spiced chicken thighs roasted to perfection and tucked into warm pita with a fresh herby ranch slaw. A quick and flavor-packed weeknight meal.
Ingredients
For the Chicken:
1½ lbs boneless, skinless chicken thighs, cut into strips
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
For the Herby Ranch Slaw:
2 cups shredded green cabbage
1 cup shredded carrots
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup ranch dressing
1 tablespoon apple cider vinegar
Salt and pepper, to taste
For Serving:
4 pita breads, warmed
Optional toppings: sliced avocado, crumbled feta, pickled onions, hot sauce
Instructions
Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a large bowl, toss chicken strips with olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper until well coated.
Spread chicken evenly on the sheet pan and bake for 18–20 minutes, flipping once halfway through, until golden and cooked through.
While the chicken bakes, prepare the slaw: in a bowl, mix cabbage, carrots, parsley, dill, ranch dressing, and apple cider vinegar. Season with salt and pepper to taste. Chill until ready to serve.
Warm pita breads and fill each with roasted chicken and a generous scoop of slaw.
Add optional toppings like avocado, feta, or pickled onions for extra flavor. Serve immediately.
Notes
Substitute chicken thighs with breast strips for a leaner version.
Use Greek yogurt-based ranch for a lighter slaw.
Add red cabbage for color and crunch.
Turn it into a grain bowl with rice or quinoa instead of pita.
Drizzle with lemon juice or hot sauce for extra zip.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Wraps & Sandwiches
- Method: Sheet Pan, Bake
- Cuisine: American, Mediterranean-Inspired
