Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe
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.
- 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
