Sheet Pan Chicken Pitas with Herby Ranch

🖋️ Written by Emma

why make this recipe

Sheet Pan Chicken Pitas with Herby Ranch are a perfect meal for busy weekdays or casual gatherings. They are quick to prepare, full of flavor, and packed with protein and fresh vegetables. Using just one pan for the chicken and an easy mixing bowl for the slaw keeps cleanup simple. This recipe is easy to customize with your favorite toppings or herbs, making it versatile for everyone’s taste.

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 your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the sliced lemon and mix everything well.

2. Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes. After 15 minutes, toss the chicken and roast for another 4–7 minutes or until the chicken is caramelized and cooked through.

3. Make the Slaw: In another bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it sit for 10–15 minutes to let the flavors blend.

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

how to serve Sheet Pan Chicken Pitas with Herby Ranch

These pitas can be served as a main dish or a quick lunch. They pair well with a side of fresh veggies or a simple salad. For extra flavor, consider adding a drizzle of your favorite hot sauce or extra herbs on top.

how to store Sheet Pan Chicken Pitas with Herby Ranch

To store leftovers, keep the chicken, slaw, and pitas in separate airtight containers in the refrigerator. The chicken can stay fresh for up to 3 days, while the slaw should be consumed within 2 days for the best taste. When ready to eat, warm the chicken and pitas separately.

tips to make Sheet Pan Chicken Pitas with Herby Ranch

• For extra crunch, add sliced radishes or cucumbers to the slaw.
• If you like more heat, add more cayenne pepper or serve with hot sauce.
• Feel free to use any leftover grilled chicken or rotisserie chicken for quicker prep.

variation

You can try using different proteins like shrimp, tofu, or beef strips instead of chicken. Additionally, swap out the herbs in the slaw to match your preferences, like using cilantro or mint instead of dill and parsley.

FAQs

1. Can I prepare the slaw ahead of time?
Yes, you can make the slaw a day ahead and store it in the refrigerator. Just add the cabbage right before serving for the best crunch.

2. What can I substitute for the yogurt if I need a dairy-free option?
You can use a non-dairy yogurt alternative like coconut or almond yogurt. Alternatively, a simple vinaigrette can also work.

3. How do I make this recipe spicier?
To add more spice, increase the amount of cayenne pepper or add diced jalapeños to the slaw for an extra kick.

Sheet Pan Chicken Pitas with Herby Ranch

Quick and flavorful Sheet Pan Chicken Pitas with Herby Ranch make for a perfect meal on busy weekdays, featuring tender chicken, fresh slaw, and customizable toppings.

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Course: Lunch, Main Course

Cuisine: American

Calories: 450

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 Adjust based on heat preference
• 0.5 tsp kosher salt
• 1 tbsp olive oil
• 0.5 lemon, sliced

For the Herby 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, juiced
• 2 tbsp olive oil
• to taste kosher salt
• 0.5 small head green cabbage, shredded

To Serve

• 1 ripe avocado, cubed

Method

 

Preparation

1. Preheat your oven to 425°F.
2. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the sliced lemon and mix everything well.

Cooking

1. Spread the chicken and lemon slices on a sheet pan in a single layer.
2. Roast in the oven for 15 minutes.
3. After 15 minutes, toss the chicken and roast for another 4–7 minutes or until the chicken is caramelized and cooked through.

Make the Slaw

1. In another bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt.
2. Fold in the shredded cabbage and let it sit for 10–15 minutes to let the flavors blend.

Assembly

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

Notes

These pitas can be served as a main dish or a quick lunch. They pair well with fresh veggies or a simple salad. For extra flavor, drizzle with hot sauce or extra herbs.