Spread the love

Table of Contents

Why Make This Recipe

Sheet Pan Chicken Pitas with Herby Ranch are a delicious and easy meal perfect for any weeknight dinner. This recipe saves time by using just one pan, making cleanup a breeze. The combination of juicy chicken, fresh herbs, and creamy slaw creates a delightful flavor that will please everyone at the table. Plus, you can customize your pitas by adding your favorite vegetables or even changing up the herbs in the slaw!

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 pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix again.
Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, toss the chicken, then roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
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.
Warm and Fill Pitas: Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!

How to Serve Sheet Pan Chicken Pitas with Herby Ranch

These pitas are best served warm right after filling them. You can pair them with some extra lemon wedges on the side for extra flavor. A simple green salad also complements this meal nicely.

How to Store Sheet Pan Chicken Pitas with Herby Ranch

If you have leftovers, store the chicken and slaw separately in airtight containers in the fridge for up to three days. When ready to eat, reheat the chicken in the oven or microwave before filling the pitas.

Tips to Make Sheet Pan Chicken Pitas with Herby Ranch

Make sure not to overcrowd the pan while roasting the chicken, as this helps it get nice and crispy.
Feel free to add other veggies to the slaw, like shredded carrots or sliced bell peppers, for extra crunch and flavor.
If you want to spice things up, adjust the cayenne pepper to your taste.

Variation

You can switch out the chicken for cooked chickpeas or tofu if you want a vegetarian version. Using different herbs in the slaw, such as cilantro or basil, can also give the dish a new twist.

FAQs

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

Can I make this recipe ahead of time?
You can prep the chicken and slaw in advance, but it’s best to assemble the pitas fresh just before serving.

What should I do if I don’t have smoked paprika?
If you don’t have smoked paprika, you can use regular paprika instead, but it won’t have the same smoky flavor. You could also add a tiny pinch of liquid smoke for a similar taste.