Sheet Pan Chicken Pitas with Herby Ranch Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
