Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch make for a quick, flavorful meal that combines juicy roasted chicken with a fresh, tangy slaw. This recipe is perfect for busy weeknights or casual gatherings, delivering vibrant tastes with minimal fuss.

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, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add lemon slices and mix again to combine.
2. Step 2: Spread the chicken and lemon slices evenly on a sheet pan. Roast for 15 minutes, then toss the chicken pieces and roast for an additional 4–7 minutes until caramelized and fully cooked through.
3. Step 3: While the chicken cooks, prepare the slaw. In a bowl, whisk together the yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let the mixture rest for 10–15 minutes to develop flavor.
4. Step 4: Warm the pitas until soft. Fill each pita with a generous amount of the herby ranch slaw, roasted chicken, and cubed avocado.
5. Step 5: Serve the pitas warm and enjoy immediately for the best flavor and texture.

Tips & Variations

• For a spicier kick, increase the cayenne pepper slightly or add a drizzle of hot sauce to the slaw.
• Swap the yogurt for a vegan alternative to keep the dish dairy-free without losing creaminess.
• Add sliced red onions or tomatoes to the pitas for extra crunch and freshness.
• If you don’t have fresh herbs, dried herbs can be used, but reduce the amount to avoid overpowering the slaw.

Storage

Store leftover chicken, slaw, and pita components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave to avoid drying out. The slaw is best served cold or at room temperature, so add it fresh to warmed pitas when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and offer more juiciness. Adjust roasting time slightly if needed, ensuring the chicken is cooked through.

How do I keep the pita from getting soggy?

Serve the pitas immediately after assembling. Keeping the slaw and chicken separate until serving helps maintain the pita’s texture. You can also warm the pita just before filling to keep it soft but firm.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

These Sheet Pan Chicken Pitas with Herby Ranch offer a vibrant and delicious meal featuring tender roasted chicken seasoned with smoky spices, paired with a refreshing herbaceous ranch slaw and creamy avocado, all served in warm pita pockets. Perfect for a quick weeknight dinner or easy meal prep.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Baking
• 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 (218ºC). 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 to coat the chicken evenly.
2. Roast the Chicken: Arrange the chicken and lemon slices in a single layer on a sheet pan. Roast in the oven for 15 minutes, then toss the chicken pieces to ensure even cooking. Continue roasting for an additional 4 to 7 minutes until the chicken is caramelized and thoroughly cooked.
3. Make the Slaw: In a separate bowl, whisk together plain yogurt, finely chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt. Fold in the shredded green cabbage, mixing well, and allow the slaw to rest for 10 to 15 minutes to develop flavors.
4. Warm and Fill Pitas: Warm the pitas until they are soft and pliable. Fill each pita with a generous layer of the herby ranch slaw, topped with the roasted chicken pieces and cubed avocado. Serve immediately while warm and enjoy your flavorful chicken pitas!

Notes

• You can substitute plain yogurt with a dairy-free alternative to make this dish dairy-free.
• Adjust the cayenne pepper quantity based on your preferred spice level.
• For extra crispiness, broil the chicken for 1-2 minutes at the end of roasting, watching carefully to avoid burning.
• Leftover chicken and slaw are great for lunch the next day and can be stored separately in the fridge for up to 3 days.
• Adding a drizzle of hot sauce or a squeeze of fresh lemon juice before serving can enhance the flavors further.

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