🖋️ Written by Emma
why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch is a fantastic meal that brings together juicy chicken, crisp cabbage, and creamy herbs in a warm pita. This recipe is perfect for busy weeknights because it’s simple and quick to make. You can have a complete meal on the table in no time while enjoying delicious flavors. Plus, everything cooks on one sheet pan, making cleanup a breeze!
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:
Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix well.
Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes, then toss the chicken and roast for an additional 4–7 minutes until the chicken is golden and fully cooked.
Make the Slaw: In a separate bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes to allow the flavors to meld.
Warm and Fill Pitas: Warm the pitas in the oven until soft. Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy right away!
how to serve Sheet Pan Chicken Pitas with Herby Ranch
These pitas are great served right after making them. You can serve them with a side of extra slaw or some fresh veggies for a crunchy addition. They make a fun and easy meal for lunch or dinner.
how to store Sheet Pan Chicken Pitas with Herby Ranch
If you have leftovers, store them in an airtight container in the refrigerator. The chicken and slaw can be kept separately from the pitas to maintain their texture. They should be eaten within 2-3 days for the best taste.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Make sure to cut the chicken into even pieces for faster and uniform cooking.
- Feel free to adjust the spice level by adding more or less cayenne pepper.
- Allow the slaw to sit longer for a more infused flavor if you have the time.
variation
You can easily customize this recipe by adding other vegetables to the slaw, like carrots or bell peppers. If you want a different protein, try using shrimp or fish instead of chicken.
FAQs
Can I use frozen chicken for this recipe?
Yes, if you use frozen chicken, make sure it is fully thawed before cooking for even roasting.
Can I make the slaw ahead of time?
Absolutely! You can make the slaw a few hours in advance and store it in the refrigerator until you’re ready to use it.
What can I use instead of yogurt?
You can use a non-dairy yogurt or a dressing of your choice if you prefer. A tahini dressing could also be a tasty option!
