Making Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw is straightforward. Follow these steps for a delicious meal:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Prepare the Chicken: In a large bowl, combine olive oil, garlic powder, paprika, cumin, salt, and black pepper. Add the chicken and toss to coat completely.
3. Arrange Chicken and Vegetables: On a large sheet pan, arrange the coated chicken breasts and add sliced bell peppers and zucchini around them.
4. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and vegetables are tender. Make sure to check that the internal temperature of the chicken reaches 165°F (75°C).
5. Prepare the Slaw: While the chicken is baking, mix the ingredients for the fresh herb ranch slaw in a bowl. Combine shredded cabbage, Greek yogurt, mayonnaise, apple cider vinegar, and dried dill. Season with salt and pepper to taste. Stir well until combined.
6. Assemble the Pitas: Once the chicken and vegetables are done, remove them from the oven. Let the chicken rest for a few minutes, then slice it into strips.
7. Build the Pitas: Take a whole wheat pita and layer in the sliced chicken, roasted vegetables, shredded lettuce, halved cherry tomatoes, and a generous scoop of fresh herb ranch slaw.
8. Serve: Enjoy your stuffed pitas warm, and savor every flavorful bite!