Sheet Pan Chicken Pitas with Herby Ranch Recipe
A vibrant and easy-to-make sheet pan chicken pita recipe featuring perfectly roasted, spiced chicken paired with a creamy herby ranch slaw. This dish combines savory flavors with fresh herbs and creamy avocado, all served in soft warm pitas for a delicious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
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
- Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, combine the cut chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to ensure all the chicken is evenly coated. Add the lemon slices and gently mix again to distribute the flavors.
- Roast the Chicken: Arrange the chicken and lemon slices in a single layer on a sheet pan. Place the pan in the oven and roast for 15 minutes. Remove from the oven, toss the chicken to ensure even cooking and caramelization, then return to roast for another 4 to 7 minutes until the chicken is fully cooked through and beautifully caramelized.
- Make the Slaw: In a mixing bowl, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste, forming a herby ranch dressing. Fold in the shredded green cabbage until well coated. Let this slaw mixture rest for 10 to 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
- Warm and Fill Pitas: Warm the pita breads until soft and pliable, either in the oven for a few minutes or in a dry skillet. Open each pita and fill generously with the herby ranch slaw, roasted chicken pieces, and cubed avocado. Serve immediately for the best taste and texture.
Notes
- To make this recipe dairy-free, use a non-dairy yogurt alternative for the slaw.
- Adjust the cayenne pepper if you prefer a milder or spicier chicken.
- Letting the slaw rest enhances the flavor and softens the cabbage.
- Leftover chicken can be refrigerated and used within 2-3 days.
- Warm pitas properly to prevent cracking when stuffing.
Keywords: sheet pan chicken, chicken pita, herby ranch slaw, roasted chicken, easy dinner, healthy chicken recipe
