Introduction

Sheet Pan Chicken Pitas with Herby Ranch Slaw offer a quick, flavorful meal that’s perfect for busy weeknights. This dish combines tender, spiced chicken with a fresh, creamy slaw all wrapped in warm pita bread. It’s easy to prepare and sure to satisfy.

The image shows two pita sandwiches on white parchment paper over a white marbled surface. Each sandwich is stuffed with a crispy pita bread pocket, filled with dark reddish-brown glazed chicken pieces, a thick layer of thinly sliced light green avocado, and topped with a generous amount of finely shredded pale green cabbage mixed with white dressing. To the side, part of an open white pita bread and a small white bowl containing more of the cabbage salad is visible, all set against a clean white marbled background. Photo taken with an iphone --ar 4:5 --v 7

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 your oven to 425ºF (use convection if available). In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil until evenly coated. Add the lemon slices and mix gently.
Step 2: Spread the chicken and lemon slices evenly on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and continue roasting for another 4 to 7 minutes until the chicken is caramelized and cooked through.
Step 3: Meanwhile, prepare the herby ranch slaw. In a large bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt.
Step 4: Add the shredded cabbage to the dressing and mix until fully coated. Let the slaw sit for 10 to 15 minutes to soften and absorb the flavors.
Step 5: Warm the pitas in the microwave or oven until soft and pliable.
Step 6: To assemble, fill each pita with a generous scoop of the herby ranch slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately.

Tips & Variations

For extra heat, add a pinch more cayenne pepper to the chicken seasoning.
Swap the chicken breasts for thighs if you prefer juicier meat.
Use gluten-free pitas or wraps to make this dish gluten-free.
Letting the slaw rest enhances flavor and softens the cabbage, making it more enjoyable.
Add a drizzle of your favorite hot sauce or tzatziki for extra flavor.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or microwave until warmed through. Keep the slaw chilled and fresh for serving; avoid microwaving it to preserve its texture. Assemble pitas just before serving to prevent them from getting soggy.

How to Serve

A white flatbread folded open, filled with several pieces of golden brown grilled chicken placed on top of a bed of finely shredded pale green cabbage. The chicken pieces have a slightly charred texture, showing a crispy outside with juicy inside. The flatbread looks soft and slightly toasted with visible grill marks. The dish is served on a round white plate, with a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ranch dressing instead of making the herby ranch slaw?

Yes, you can substitute plain yogurt mixed with ranch seasoning if you prefer a shortcut, but fresh herbs bring more vibrant flavor to the slaw.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165ºF and is no longer pink inside. Roasting times may vary slightly based on your oven and chicken piece size.

Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

Print Recipe

★★★★★

4.4 from 66 reviews

This vibrant Sheet Pan Chicken Pitas recipe combines tender, smoky roasted chicken with a refreshing herby ranch slaw, all wrapped in warm pita bread. Quick to prepare and packed with flavor, it’s a perfect weeknight meal that balances savory and tangy notes with creamy avocado for added richness.

Author: Tara
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 2–3 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

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

Prepare the Chicken: Preheat your oven to 425ºF (use convection if your oven has this setting). In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until they are thoroughly coated. Add the lemon slices to the bowl and toss again to combine all the flavors. Spread the chicken mixture evenly in a single layer on a sheet pan. Roast for 15 minutes, then toss the chicken to ensure even cooking. Continue roasting for an additional 4 to 7 minutes until the chicken is caramelized on the edges and cooked through.
Make the Herby Ranch Slaw: While the chicken roasts, prepare the slaw by whisking together the plain yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and kosher salt in a large bowl. Add the shredded green cabbage and toss until the cabbage is fully coated with the herby dressing. Let the slaw sit for 10 to 15 minutes to soften and allow the flavors to meld.
Assemble the Pitas: Warm the pita breads in the microwave or oven until soft and pliable. Fill each pita with a generous scoop of the herby ranch slaw, the roasted chicken pieces, and cubed avocado for creaminess. Serve immediately while warm and enjoy the fresh, balanced flavors.

Notes

For a dairy-free option, use a plant-based yogurt alternative in the slaw.
Adjust cayenne pepper to control the level of heat.
Using convection in the oven helps to caramelize the chicken and crisp it up nicely.
Letting the slaw sit softens the cabbage and enhances the flavor absorption, making it more tender.
Avocado should be ripe but firm to hold shape in the pita.
Leftovers can be stored separately: chicken and slaw in airtight containers refrigerated for up to 3 days; reheat chicken before assembling.

Keywords: sheet pan chicken, herby ranch slaw, chicken pitas, roasted chicken, quick dinner, healthy chicken recipes, easy weeknight meal