Sheet pan chicken pitas drizzled with herby ranch dressing.

Sheet Pan Chicken Pitas with Herby Ranch

ByCasey Monroe

why make this recipe

Sheet Pan Chicken Pitas with Herby Ranch is a fantastic dish for busy weeknights. It’s simple to make, delicious, and perfect for the whole family. Cooking everything on one sheet pan means less mess and cleanup. The combination of roasted chicken, fresh slaw, and creamy avocado wrapped in warm pita bread creates a satisfying meal that’s full of flavor.

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 with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and olive oil. Add the 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, toss the chicken, then roast for another 4–7 minutes until 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.

  4. Warm and Fill Pitas: Warm the pitas until soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!

how to serve Sheet Pan Chicken Pitas with Herby Ranch

Serve these delicious pitas warm for the best taste. You can place them on a platter and let everyone fill their own pitas with slaw, chicken, and avocado. You can also add extra herbs or a drizzle of ranch dressing on top for additional flavor.

how to store Sheet Pan Chicken Pitas with Herby Ranch

If you have leftovers, store the chicken and slaw in separate airtight containers in the fridge. You can keep them for up to 3 days. When you’re ready to eat, reheat the chicken and serve it in fresh pitas with the cold slaw and avocado.

tips to make Sheet Pan Chicken Pitas with Herby Ranch

  • Make sure to cut the chicken into similar sizes for even cooking.
  • If you like it spicier, add more cayenne pepper to the chicken mixture.
  • To make it quicker, prep the slaw while the chicken roasts.

variation

You can easily customize this recipe. Try using grilled shrimp or tofu instead of chicken for a different flavor. You can also substitute the cabbage with other greens like spinach or kale.

FAQs

1. Can I use frozen chicken for this recipe?
It’s best to use fresh chicken for even cooking. If you use frozen chicken, make sure to thaw it completely before starting.

2. Can I make the slaw ahead of time?
Yes, you can prepare the slaw a few hours in advance. Just keep it in the fridge until you’re ready to serve.

3. What can I use instead of yogurt?
You can use dairy-free yogurt or even mayonnaise if you prefer a creamier slaw.