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why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch is a delicious and easy meal that brings together flavorful roasted chicken, fresh veggies, and creamy ranch sauce wrapped in warm pita bread. This recipe is perfect for busy weeknights, as most of the cooking is done on a single sheet pan. Plus, it’s customizable, making it a great option for families with varying tastes.
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 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 lemon on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for an additional 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 the pitas warm, filled with roasted chicken, fresh slaw, and creamy avocado. They make a great lunch or dinner option, and you can pair them with a side of fresh fruit or a light salad for a complete meal.
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 refrigerator. The chicken can stay fresh for up to 3 days, while the slaw is best used within 1-2 days. Reheat the chicken in the oven or microwave before serving. For the best texture, warm the pitas again before filling.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Adjust the spice level by adding more or less cayenne pepper according to your taste.
- Use any fresh herbs you have on hand to boost the flavor of the ranch slaw.
- For a crunchier slaw, add some shredded carrots or radishes.
variation
Feel free to change the protein to shrimp or tofu for a different twist. You can also use other types of bread instead of pita, such as tortillas or slider buns.
FAQs
Can I use frozen chicken for this recipe?
Yes, but it’s best to thaw the chicken first for even cooking.
What can I serve with these pitas?
Some great sides include a fresh salad, sweet potato fries, or a healthy fruit salad.
Can I prep this recipe ahead of time?
Absolutely! You can marinate the chicken and prepare the slaw a day in advance. Just keep them in the fridge until you’re ready to cook.
Sheet Pan Chicken Pitas with Herby Ranch
A delicious and easy meal featuring roasted chicken, fresh veggies, and creamy ranch sauce in warm pita bread.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
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
- Prep the Oven & Chicken: Preheat the oven to 425°F. In a large bowl, toss 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 lemon on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for an additional 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!
Notes
For best results, store chicken and slaw separately. Chicken stays fresh for up to 3 days, slaw for 1–2 days. Reheat chicken before serving.