Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch is a vibrant, flavorful meal that comes together quickly on just one tray. Juicy roasted chicken, fresh herby slaw, and creamy avocado make for a satisfying and easy weeknight dinner.

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 the 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 together until well coated.
2. Step 2: Spread the seasoned chicken and lemon slices evenly on a sheet pan in a single layer. Roast in the oven for 15 minutes, then toss the chicken to ensure even cooking. Continue roasting for an additional 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 plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt. Fold in the shredded cabbage and let the mixture sit for 10 to 15 minutes to meld the flavors.
4. Step 4: Warm the pitas until soft and pliable. Fill each pita with a generous amount of herby ranch slaw, roasted chicken, and cubed avocado. Serve immediately while warm and enjoy!

Tips & Variations

• For a dairy-free version, use a plant-based yogurt alternative in the slaw.
• Swap chicken breasts for thighs for a juicier, more flavorful result.
• Add a squeeze of fresh lemon juice over the assembled pitas for an extra bright finish.
• Try adding thinly sliced red onion or cherry tomatoes to the slaw for added texture and color.

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 the pitas. Slaw can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the chicken and prepare the slaw a few hours ahead, then assemble the pitas just before serving to keep everything fresh.

What can I use if I don’t have smoked paprika?

If you don’t have smoked paprika, regular paprika or a small pinch of chili powder can be used as a substitute, though the smoky flavor will be milder.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

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★★★★★

4.6 from 112 reviews

This vibrant Sheet Pan Chicken Pitas with Herby Ranch is a flavorful and easy-to-make meal perfect for busy weeknights. Tender, spiced chicken roasted with lemon slices pairs beautifully with a fresh and creamy herby ranch slaw, all wrapped in warm pita pockets with creamy avocado for a satisfying and wholesome dish.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 2–3 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 your oven to 425ºF (220ºC). In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to coat the chicken evenly. Add the lemon slices to the bowl and mix gently to distribute them among the chicken.
2. Roast the Chicken: Spread the seasoned chicken pieces and lemon slices in a single layer on a sheet pan. Roast in the preheated oven for 15 minutes. Then toss the chicken to ensure even cooking, and continue roasting for an additional 4 to 7 minutes until the chicken is caramelized on the edges and cooked through.
3. Make the Slaw: While the chicken roasts, prepare the herby ranch slaw. In a bowl, whisk together the plain yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste. Fold in the shredded green cabbage until coated well. Let the slaw rest for 10 to 15 minutes to allow the flavors to meld.
4. Warm and Fill Pitas: Warm the pita breads until soft and pliable, either in a dry skillet or wrapped in foil in the oven. Fill each pita pocket with a generous amount of the herby ranch slaw, roasted chicken pieces, and cubed avocado. Serve immediately while warm and enjoy your homemade sheet pan chicken pitas!

Notes

• You can substitute plain yogurt with a dairy-free yogurt alternative to keep the recipe dairy-free.
• Adjust cayenne pepper quantity based on your preferred spice level.
• For more zest, squeeze additional fresh lemon juice over the finished pitas before serving.
• Leftovers can be stored in the fridge for up to 2 days; reheat chicken and assemble fresh to maintain pita texture.
• Use whole wheat pitas for a healthier alternative.

Keywords: sheet pan chicken, chicken pitas, herby ranch slaw, roasted chicken, easy chicken dinner, healthy chicken recipe, pita sandwich