Why Make This Recipe
Sheet Pan Chicken Pitas with Herby Ranch is a great choice for a quick and tasty meal. It’s simple to prepare, making it perfect for busy weeknights or casual gatherings. You get juicy roasted chicken served with fresh, crunchy slaw and creamy avocado, all stuffed into warm pitas. Plus, everything cooks on one pan, which means less cleanup for you!
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:
- Prep the Oven & Chicken: Preheat the oven to 425ºF. In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
- Roast the Chicken: Spread the chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for another 4–7 minutes until caramelized and cooked through.
- Make the Slaw: In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and let it rest for 10–15 minutes.
- Warm and Fill Pitas: Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
Serve these pitas warm, filled with the savory roasted chicken and fresh slaw. They make a delicious lunch or dinner. You could also add extra toppings like sliced cucumbers or hot sauce for added flavor.
How to Store Sheet Pan Chicken Pitas with Herby Ranch
Leftover chicken and slaw can be stored in an airtight container in the refrigerator for up to three days. The pitas can also be kept but are best when eaten fresh. To reheat, simply microwave the chicken and slaw before filling the pitas again.
Tips to Make Sheet Pan Chicken Pitas with Herby Ranch
- Make sure to cut the chicken into uniform pieces for even cooking.
- For extra flavor, marinate the chicken in the spices for a few hours before roasting.
- If you prefer a spicier kick, add more cayenne to the chicken mix or include sliced jalapeños in the slaw.
Variation
You can switch out the chicken for tofu or shrimp for a different protein. Also, feel free to use different herbs based on your preference, such as cilantro or basil.
FAQs
Can I use frozen chicken?
Yes, just make sure to thaw it completely before cooking for even results.
Can I prep this recipe ahead of time?
Absolutely! You can marinate the chicken and prepare the slaw a day in advance. Just assemble when you’re ready to eat.
What can I serve with these pitas?
You can pair them with a side salad, roasted vegetables, or even some fresh fruit to balance the meal.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- Preheat the oven to 425ºF.
- In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add lemon slices and mix again.
- Spread the chicken and lemons on a sheet pan in a single layer.
- Roast for 15 minutes, toss, then roast for another 4-7 minutes until caramelized and cooked through.
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
- Fold in shredded cabbage and let it rest for 10-15 minutes.
- Warm the pitas until soft.
- Fill each with slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!
