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