Sheet Pan Chicken Pitas with Herby Ranch Recipe
This Sheet Pan Chicken Pitas with Herby Ranch recipe features tender, spiced roasted chicken paired with a refreshing, creamy herb-infused cabbage slaw. Quickly roasted in the oven for a flavorful and balanced meal, it’s served in warm pita pockets with ripe avocado cubes for added creaminess and nutrition. Perfect for a weeknight dinner or casual lunch, this dish combines simple prep with vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
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 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. Toss until the chicken is evenly coated. Add the lemon slices to the mixture and toss again to distribute.
- Roast the Chicken: Arrange the chicken pieces and lemon slices on a sheet pan in a single, even layer. Place the pan in the preheated oven and roast for 15 minutes. After 15 minutes, toss the chicken to ensure even cooking, then roast for an additional 4 to 7 minutes until the chicken is caramelized and cooked through.
- Make the Slaw: While the chicken roasts, prepare the herby ranch slaw. In a medium bowl, whisk together the plain yogurt, finely chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt to taste. Fold in the shredded green cabbage, mixing gently to coat. Let the slaw rest for 10 to 15 minutes to allow the flavors to meld.
- Warm and Fill Pitas: Warm the pita breads until soft and pliable. Fill each pita with a generous portion of the herby ranch slaw, roasted chicken pieces, and cubed ripe avocado. Serve immediately while warm to enjoy the perfect combination of textures and flavors.
Notes
- You can substitute chicken thighs for a juicier option.
- For a dairy-free slaw, use a plant-based yogurt alternative.
- Adjust cayenne pepper quantity to control the heat level.
- To keep pitas warm longer, wrap them in foil after warming.
- Leftover chicken can be stored in the fridge for up to 3 days.
