Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

This Sheet Pan Chicken Pitas recipe combines juicy roasted chicken with a fresh herby ranch slaw for a vibrant and flavorful meal. Quick to prepare and perfect for any night of the week, these pitas are both satisfying and easy to customize.

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

Instructions

1. Step 1: Preheat your oven to 425ºF. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything until evenly coated.
2. Step 2: Spread the chicken and lemon slices out in a single layer on a sheet pan. Roast in the oven for 15 minutes, then toss the chicken. Continue roasting for another 4 to 7 minutes until the chicken is caramelized and cooked through.
3. Step 3: While the chicken roasts, prepare the herby ranch slaw. In a bowl, whisk together the yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let the slaw sit for 10 to 15 minutes to develop flavor.
4. Step 4: Warm the pitas until soft. To assemble, fill each pita with a generous scoop of the slaw, roasted chicken pieces, and cubed avocado. Serve immediately while warm.

Tips & Variations

• For extra flavor, marinate the chicken for 30 minutes before roasting.
• Try swapping green cabbage with red cabbage or adding shredded carrots to the slaw for added color and crunch.
• Use Greek yogurt for a thicker, creamier slaw or a non-dairy yogurt if preferred.
• Sprinkle some feta cheese on top for a tangy twist.

Storage

Store leftover roasted chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave before assembling. Keep the pitas sealed in a bag to maintain freshness. The slaw is best enjoyed fresh but will keep chilled for a day without losing its flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness and flavor. Adjust cooking time slightly as thighs may take a bit longer.

How can I make this recipe vegan?

Use a non-dairy yogurt alternative for the slaw and replace chicken with roasted chickpeas or a plant-based chicken substitute. The rest of the ingredients remain the same.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

These Sheet Pan Chicken Pitas with Herby Ranch offer a quick and delicious meal featuring tender roasted chicken seasoned with smoky spices, paired with a fresh and creamy herby ranch slaw. Perfectly warmed pitas are filled with the flavorful chicken, crisp cabbage slaw, and creamy avocado, creating a balanced and satisfying dish ideal for weeknight dinners or casual gatherings.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 3 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Chicken:

• 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

For the Herby Ranch Slaw:

• 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

For Serving:

• 2–3 pitas
• 1 ripe avocado, cubed

Instructions

1. Prep the Oven & Chicken: Preheat the oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until evenly coated. Add the lemon slices and gently mix again to combine all ingredients.
2. Roast the Chicken: Spread the seasoned chicken and lemon slices in a single layer on a sheet pan. Roast in the preheated oven for 15 minutes, then toss the chicken pieces for even cooking. Continue roasting for an additional 4 to 7 minutes until the chicken is caramelized and cooked through.
3. Make the Slaw: In a medium bowl, whisk together plain yogurt, freshly chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt to taste. Fold in the shredded cabbage until it is well coated. Let the slaw rest for 10 to 15 minutes to meld the flavors.
4. Warm and Fill Pitas: Warm the pita breads until soft, either in the oven or on a skillet. Fill each pita with a generous amount of the herby ranch slaw, roasted chicken, and cubed ripe avocado. Serve immediately while warm and enjoy this fresh, flavorful meal.

Notes

• You can substitute plain yogurt with a dairy-free alternative to make this recipe vegan-friendly.
• Adjust cayenne pepper to your preferred spice level or omit for a milder flavor.
• Leftover chicken and slaw can be stored separately in airtight containers in the refrigerator for up to 3 days.
• Warm the pitas wrapped in foil to keep them soft and prevent drying out.

Keywords: sheet pan chicken, herby ranch, chicken pitas, roasted chicken, cabbage slaw, quick dinner, easy meal