Sheet Pan Chicken Pitas with Herby Ranch Recipe
Introduction
Sheet Pan Chicken Pitas with Herby Ranch are a quick and flavorful meal perfect for busy weeknights. Juicy roasted chicken pairs beautifully with a fresh, creamy herb slaw, all wrapped up in warm pita bread. This dish combines simple ingredients with bold seasoning for an easy, satisfying dinner.
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
- 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 the lemon slices and mix to combine.
- Step 2: Spread the chicken and lemon slices in a single layer on a sheet pan. Roast for 15 minutes, then toss the chicken and roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
- Step 3: Meanwhile, in a bowl, whisk together the yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let the slaw rest for 10–15 minutes to meld flavors.
- Step 4: Warm the pita breads until soft. Fill each pita with the herby ranch slaw, roasted chicken, and cubed avocado. Serve immediately and enjoy.
Tips & Variations
- Substitute chicken thighs for the breasts to add extra juiciness.
- Use coconut or other dairy-free yogurt alternatives if you prefer a non-dairy slaw.
- Add a drizzle of hot sauce or a sprinkle of feta for additional flavor.
Storage
Store leftovers separately in airtight containers: the chicken and slaw will keep well for up to 3 days in the refrigerator. Reheat the chicken in the oven or microwave until warm. Keep the slaw chilled and fresh—serve cold or at room temperature for best taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to fully thaw the chicken before cooking to ensure even roasting and proper cooking through.
How do I prevent the pita from getting soggy?
To avoid soggy pita, warm the bread just before assembling and keep the slaw and chicken separate until serving. Adding avocado last also helps maintain texture.
PrintSheet Pan Chicken Pitas with Herby Ranch Recipe
Delicious and easy Sheet Pan Chicken Pitas with Herby Ranch slaw combine tender roasted chicken seasoned with smoky spices and a creamy, herb-infused cabbage slaw, all wrapped in warm pita bread. This Mediterranean-inspired main course is perfect for a quick weeknight dinner or casual gathering.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Yield: 2–3 pitas 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
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 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 the lemon slices and mix well to evenly coat the chicken with the seasoning.
- Roast the Chicken: Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast in the preheated oven for 15 minutes, then toss the chicken pieces. Continue roasting for another 4 to 7 minutes or until the chicken is caramelized on the edges and cooked through.
- Make the Slaw: While the chicken is roasting, whisk together plain yogurt, freshly chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt in a bowl. Fold in the shredded green cabbage and let the slaw rest for 10 to 15 minutes to allow flavors to meld and cabbage to soften slightly.
- Warm and Fill Pitas: Warm the pitas until soft and pliable. Fill each pita with a generous amount of the herby ranch slaw, roasted chicken pieces, and cubed ripe avocado. Serve immediately while warm and enjoy!
Notes
- For juicier chicken, substitute chicken breasts with boneless, skinless chicken thighs.
- The yogurt in the slaw can be swapped for dairy-free alternatives such as coconut yogurt to make it suitable for lactose intolerance.
- Store leftover chicken and slaw separately in airtight containers; both will keep for up to 3 days in the refrigerator.
Keywords: Sheet Pan Chicken, Herby Ranch Slaw, Mediterranean Chicken Pitas, Roasted Chicken, Easy Dinner, Weeknight Meal
