Description
Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw is a vibrant and comforting meal featuring juicy baked chicken thighs, crispy smoked turkey bacon, and a fresh herbaceous slaw tossed in creamy plant-based ranch (natural) dressing. All ingredients are nestled inside warm pita pockets for an easy, flavorful, and nutritious dish perfect for weeknight dinners or gatherings.
Ingredients
Scale
Chicken and Bacon
- 4 chicken thighs, boneless and skinless
- 6 strips smoked turkey bacon
- 2 tablespoons olive oil
- 1 teaspoon garlic powder (natural)
- 1 teaspoon smoked paprika (natural)
- Salt and pepper to taste
Fresh Herb Ranch Slaw
- 2 cups red cabbage, finely shredded
- 1 cup carrots, finely shredded
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/2 cup plant-based ranch dressing (natural)
- 1 tablespoon apple cider vinegar
Additional Ingredients
- 6 pita breads
Instructions
- Prep the Chicken and Turkey Bacon: Preheat your oven to 425°F. Place chicken thighs on a sheet pan and drizzle with olive oil. Sprinkle garlic powder (natural), smoked paprika (natural), salt, and pepper evenly over the chicken. Scatter the smoked turkey bacon strips around the chicken. Roast everything for 20-25 minutes until the chicken is cooked through and the bacon is crispy.
- Prepare the Fresh Herb Ranch Slaw: While the chicken and turkey bacon roast, finely shred red cabbage and carrots. Chop fresh parsley, dill, and chives finely. In a large bowl, toss the shredded veggies and chopped herbs with plant-based ranch dressing (natural) and a splash of apple cider vinegar until well combined.
- Warm the Pitas: When the chicken and turkey bacon are almost done, warm the pita bread gently in the oven for 3-5 minutes until soft and pliable to facilitate easy folding and stuffing.
- Assemble the Pitas: Once the chicken and bacon have slightly cooled, slice the chicken into strips. Open each pita pocket and layer in sliced chicken, turkey bacon pieces, and a generous portion of the fresh herb ranch slaw. Serve immediately for the best warm and crisp texture balance.
Notes
- Use room temperature chicken for even cooking throughout.
- Do not overcrowd the sheet pan; give each piece enough space for proper roasting and crispy edges.
- Chop herbs finely to enhance aroma and better integration into the slaw.
- Let the slaw chill for 10 minutes after tossing to allow flavors to meld.
- Warm pitas gently using low oven heat or a quick toast to avoid drying them out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita with filling
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: sheet pan chicken, chicken pita, herb ranch slaw, turkey bacon, plant-based dressing, easy dinner, one-pan meal
