Sheet Pan Chicken Pitas with Herby Ranch

Why Make This Recipe

Sheet Pan Chicken Pitas with Herby Ranch is a fun and easy meal that brings together delicious flavors in a simple way. It’s perfect for busy weeknights or casual gatherings. This dish combines juicy roasted chicken, fresh veggies, and creamy herby ranch dressing, all stuffed into warm pitas. Everyone in the family will love it!

How to Make Sheet Pan Chicken Pitas with Herby Ranch

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

Directions:

1. 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, kosher salt, and olive oil. Add lemon slices and mix again.
2. Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and roast for another 4–7 minutes until the chicken is caramelized and cooked through.
3. Make the Slaw: In a bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes to let the flavors meld.
4. Warm and Fill Pitas: Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!

How to Serve Sheet Pan Chicken Pitas with Herby Ranch

These pitas are best served warm. You can pair them with a side of fresh fruit or a light salad for a complete meal. They are great for lunch or dinner and are easy to take on the go.

How to Store Sheet Pan Chicken Pitas with Herby Ranch

If you have leftovers, store the chicken, slaw, and avocado separately in airtight containers in the fridge. They can last for up to 3 days. When ready to eat, reheat the chicken and slaw, and then fill the pitas fresh.

Tips to Make Sheet Pan Chicken Pitas with Herby Ranch

• Make sure to cut the chicken into even pieces for even cooking.
• Feel free to adjust the spices according to your taste.
• You can use any fresh herbs you like in the slaw.

Variation

You can switch out the chicken for another protein, like shrimp or tofu, to fit different diets. You can also add your favorite veggies to the slaw, like bell peppers or carrots.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, but make sure to thaw the chicken completely before cooking for the best results.

2. Can I make the slaw ahead of time?
Yes, you can make the slaw a day in advance. Just store it in the fridge until you’re ready to use it.

3. What can I use instead of pitas?
Tortillas or flatbreads are good substitutes if you don’t have pitas on hand.

Sheet Pan Chicken Pitas with Herby Ranch

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• Total Time: 42 minutes
• Yield: 4 servings 1x

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Description

A fun and easy meal combining juicy roasted chicken, fresh veggies, and creamy herby ranch dressing, all stuffed into warm pitas, perfect for busy weeknights or casual gatherings.

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Ingredients

Scale 1x2x3x

For the Chicken

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp brown sugar
• 1.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp cayenne pepper
• 0.5 tsp kosher salt
• 1 tbsp olive oil
• 0.5 lemon, sliced

For the Slaw

• 0.5 cup plain yogurt (or non-dairy alternative)
• 0.25 cup fresh dill, finely chopped
• 0.25 cup fresh parsley, finely chopped
• 2 tbsp fresh chives, minced
• 0.5 lemon juice from ½ lemon
• 2 tbsp olive oil
• Kosher salt to taste
• 0.5 small head green cabbage, shredded

For Assembly

• 2–3 pitas
• 1 ripe avocado, cubed

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Instructions

Preparation

1. Preheat the oven to 425ºF.
2. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add lemon slices and mix again.

Cooking

1. Spread the chicken and lemon slices on a sheet pan in a single layer.
2. Roast for 15 minutes, then toss the chicken and roast for another 4–7 minutes until the chicken is caramelized and cooked through.

Making the Slaw

1. In a bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt.
2. Fold in the shredded cabbage and let it rest for 10–15 minutes to let the flavors meld.

Assembly

1. Warm the pitas until soft.
2. Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!

Notes

These pitas are best served warm. Pair them with a side of fresh fruit or a light salad for a complete meal. If you have leftovers, store the chicken, slaw, and avocado separately in airtight containers in the fridge. They can last for up to 3 days. When ready to eat, reheat the chicken and slaw, and then fill the pitas fresh.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Dinner, Main Course
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 5
• Sodium: 800
• Fat: 20
• Saturated Fat: 3
• Carbohydrates: 35
• Fiber: 5
• Protein: 30