Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch is a delicious and easy meal perfect for any day of the week. It’s packed with flavor, healthy ingredients, and uses just one pan for cooking. This means less cleanup and more time to enjoy your meal! The combination of roasted chicken, fresh veggies, and creamy herby ranch makes each bite delightful.

How to Make Sheet Pan Chicken Pitas with Herby Ranch

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp brown sugar
• 1½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper
• ½ tsp kosher salt
• 1 tbsp olive oil
• ½ lemon, sliced
• ½ cup plain yogurt (or non-dairy alternative)
• ¼ cup fresh dill, finely chopped
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh chives, minced
• Juice from ½ lemon
• 2 tbsp olive oil
• Kosher salt to taste
• ½ small head green cabbage, shredded
• 2–3 pitas
• 1 ripe avocado, cubed

Directions:

1. Prep the Oven & Chicken: Preheat the oven to 425ºF. In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix again.

2. Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss everything and roast for an additional 4-7 minutes until the chicken is caramelized and cooked through.

3. Make the Slaw: In another bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let it rest for 10-15 minutes.

4. Warm and Fill Pitas: Warm the pitas until they are soft. Fill each pita with some slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!

How to Serve Sheet Pan Chicken Pitas with Herby Ranch

Serve your delicious pitas warm alongside additional slaw or a fresh salad for a complete meal. You can also add more toppings like sliced tomatoes or extra herbs for added flavor.

How to Store Sheet Pan Chicken Pitas with Herby Ranch

To store leftovers, place the chicken and slaw in an airtight container in the fridge. The chicken can stay fresh for 3-4 days. Store pitas separately to keep them soft. Reheat the chicken in the oven or microwave before filling the pitas again.

Tips to Make Sheet Pan Chicken Pitas with Herby Ranch

• Make sure to cut the chicken into uniform pieces for even cooking.
• Feel free to adjust the spice level by adding more or less cayenne pepper.
• Use a variety of herbs based on what you have; cilantro or thyme can be great alternatives.

Variation

You can swap the chicken for another protein, such as shrimp or tofu, to make it suit your dietary preferences. You can also add different veggies to the slaw, like shredded carrots or bell peppers, for added color and crunch.

FAQs

1. Can I make this recipe ahead of time?
   Yes, you can prepare the chicken and slaw ahead of time. Store them separately in the fridge and assemble right before serving.

2. What can I use instead of yogurt?
   You can use a non-dairy yogurt for a dairy-free alternative or even a mayonnaise substitute if you prefer a creamier slaw.

3. Can I freeze the leftovers?
   Yes, you can freeze the roasted chicken. Just ensure it cools completely before placing it in a freezer-safe container. It can be stored for up to 3 months.

   
   

Sheet Pan Chicken Pitas with Herby Ranch

A delicious and easy meal packed with flavor, healthy ingredients, and minimal cleanup. Perfect for any day of the week!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp brown sugar
• 1.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp cayenne pepper
• 0.5 tsp kosher salt
• 1 tbsp olive oil
• 0.5 lemon, sliced

For the Slaw

• 0.5 cup plain yogurt (or non-dairy alternative)
• 0.25 cup fresh dill, finely chopped
• 0.25 cup fresh parsley, finely chopped
• 2 tbsp fresh chives, minced
• 0.5 lemon juice Juice from ½ lemon
• 2 tbsp olive oil
• to taste Kosher salt
• 0.5 small head green cabbage, shredded

For Assembly

• 2-3 pitas
• 1 ripe avocado, cubed

Method

 

Preparation

1. Preheat the oven to 425ºF.
2. In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil.
3. Add the lemon slices and mix again.

Roasting

1. Spread the chicken and lemon slices on a sheet pan in a single layer.
2. Roast for 15 minutes, then toss everything and roast for an additional 4-7 minutes until the chicken is caramelized and cooked through.

Making the Slaw

1. In another bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt.
2. Fold in the shredded cabbage and let it rest for 10-15 minutes.

Assembly

1. Warm the pitas until they are soft.
2. Fill each pita with some slaw, roasted chicken, and cubed avocado.
3. Serve warm and enjoy immediately!

Notes

Make sure to cut the chicken into uniform pieces for even cooking. Feel free to adjust the spice level by adding more or less cayenne pepper. Use a variety of herbs based on what you have; cilantro or thyme can be great alternatives. To store leftovers, place the chicken and slaw in an airtight container in the fridge. The chicken can stay fresh for 3-4 days. Store pitas separately to keep them soft. Reheat the chicken in the oven or microwave before filling the pitas again.