You’re in for a treat with these Sheet Pan Chicken Pitas with Herby Ranch! This recipe brings together tender, flavorful chicken, a refreshing slaw, and creamy herby ranch all wrapped in a warm pita. It’s not only easy to prepare, but it also promises a delightful explosion of tastes and textures in every bite. Whether you’re looking for a quick weeknight dinner or meal prep option, this dish is a winner.
Why We Love This Sheet Pan Chicken Pitas with Herby Ranch Recipe
There’s so much to love about this recipe! First and foremost, it’s incredibly simple and quick to make, thanks to the sheet pan method that allows everything to roast together. The combination of spices makes the chicken absolutely mouthwatering, while the herby ranch slaw adds a nice crunch and freshness. You can customize each pita to suit your preferences, whether you want additional veggies or extra avocado. Plus, it’s perfect for busy nights when you need to get dinner on the table fast. You’ll find that everyone in your family will be asking for seconds!
Ingredients about Sheet Pan Chicken Pitas with Herby Ranch
- 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
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
How to Make Sheet Pan Chicken Pitas with Herby Ranch Directions
To get started, preheat your oven to 425ºF (220ºC). Grab a large bowl, and toss in your chicken pieces along with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Ensure that all the chicken is evenly coated with those delicious spices. Toss in the lemon slices and give them a gentle mix.
Next, spread the chicken and lemon out on a sheet pan. Make sure they’re in a single layer for even cooking. Roast in the oven for about 15 minutes. Afterward, toss everything around to ensure even roasting. Return the pan to the oven and let it roast for another 4 to 7 minutes until your chicken is caramelized and cooked through.
While your chicken is roasting, it’s time to prepare the slaw. In a separate bowl, whisk together the plain yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and a pinch of salt. Once evenly mixed, fold in the shredded cabbage. Let this rest for about 10 to 15 minutes to allow the flavors to meld beautifully.
As your chicken and slaw are coming together, warm the pitas on the stove or in the microwave until they are soft and pliable. When everything is ready, fill each pita with the herby slaw, roasted chicken, and light cubes of avocado. Serve them warm, and enjoy this flavorful feast.
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
Serving your Sheet Pan Chicken Pitas with Herby Ranch can be just as enjoyable as making them. Once your pitas are filled with the satisfying combination of roasted chicken, fresh slaw, and creamy avocado, consider adding a few additional sides to round out the meal.
You can serve these pitas alongside some crispy sweet potato fries or a light cucumber salad to add even more freshness to your meal. If you’re looking to make it a complete feast, prepare a batch of hummus or tzatziki sauce for dipping. Guests will appreciate the extra flavor options, and it makes for a fun, interactive meal where everyone can create their own pita masterpiece.
Present your pitas on a large platter or individual plates, garnishing them with extra fresh herbs for an appealing touch. Don’t forget to keep some extra lemon wedges on the side to squeeze over the pitas, enhancing that zesty flavor even more.
Expert Tips: Sheet Pan Chicken Pitas with Herby Ranch
For the best results, here are some expert tips to keep in mind when making your Sheet Pan Chicken Pitas with Herby Ranch:
- Choosing Chicken: Opt for quality chicken breasts to ensure tender and juicy meat. If your chicken is frozen, make sure to thaw it completely before cutting it into pieces.
- Customize Spices: Feel free to modify the spices according to your taste preferences. If you want a milder flavor, you can reduce the amount of cayenne pepper.
- Fresh Herbs: Use fresh herbs for the slaw whenever possible. Dried herbs lack the brightness and flavor that fresh ones bring to the table.
- Slaw Storage: If you’re not serving immediately, keep the slaw separate until just before serving. This way, the cabbage retains its crunch and doesn’t get soggy.
- Avocado: To prevent your avocado from browning quickly, cut it just before serving. This will ensure it stays vibrant and appealing.
How to Store Sheet Pan Chicken Pitas with Herby Ranch
If you end up with leftovers (which can be rare!), storing them properly will keep them fresh for a couple of days. First, let the chicken and slaw cool completely. Place them in airtight containers in the refrigerator. The chicken can last for about 3 to 4 days, while the slaw is best consumed within 2 days for maximum freshness.
Avoid storing filled pitas, as the bread may become soggy. Instead, store your pitas separately and reheat them briefly before serving them with the chicken and slaw.
Variation of Sheet Pan Chicken Pitas with Herby Ranch
This recipe’s versatility is one of its standout features! Here are some delicious variations to try:
- Vegetarian Option: Substitute the chicken with roasted chickpeas or diced firm tofu seasoned with the same spices for a plant-based version.
- Different Veggies: Add other veggies to the slaw or the roasting pan, such as shredded carrots, bell peppers, or radishes, to bring in more textures and colors.
- Spicy Kick: For those who love heat, drizzle some Sriracha or spicy mayo inside the pitas, or toss the chicken with extra red pepper flakes before roasting.
- Herb Variations: Experiment with other herbs in the slaw. Mint or cilantro can provide a fresh twist that complements the chicken brilliantly.
- Extra Flavor: Marinate the chicken in the spices and olive oil for a few hours prior to cooking for deeper flavor penetration.
FAQ: Sheet Pan Chicken Pitas with Herby Ranch
What makes Sheet Pan Chicken Pitas with Herby Ranch a quick and easy meal?
This recipe is fast and straightforward, utilizing a single sheet pan to roast the chicken and lemon together, while the slaw comes together with minimal prep.
Can I prepare the slaw ahead of time?
Yes, you can prepare the slaw a few hours before and store it in the refrigerator. Just remember to fold in the cabbage right before serving for that perfect crunch.
Is this recipe customizable?
Absolutely! Feel free to swap out ingredients to suit your dietary needs, or add your favorite veggies and spices for a personalized touch.
How can I reheat the chicken for leftovers?
To reheat, place the chicken in a microwave-safe container and heat for about 1-2 minutes, or until warmed through. You can also use the oven to keep it tender by covering it with foil.
What pairs well with Sheet Pan Chicken Pitas?
These pitas pair wonderfully with light salads, roasted veggies, or even a side of sweet potato fries for a complete meal experience.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Opt for quality chicken for tender meat.
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper Adjust for milder flavor.
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon sliced To be roasted with chicken.
Herby Ranch Slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped Fresh herbs are recommended.
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 0.5 lemon Juice from For slaw dressing.
- 1 small head green cabbage, shredded Let rest to maintain crunch.
Pitas and Toppings
- 2-3 pieces pitas Warm before serving.
- 1 ripe avocado, cubed Cut just before serving to avoid browning.
Instructions
Preparation and Cooking
- Preheat your oven to 425ºF (220ºC).
- 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 evenly coated.
- Add lemon slices and mix gently.
- Spread the chicken and lemon in a single layer on a sheet pan.
- Roast in the oven for about 15 minutes. Then, toss to ensure even roasting and return to the oven for an additional 4 to 7 minutes until caramelized and cooked through.
Preparing the Slaw
- In a separate bowl, whisk together yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and a pinch of salt.
- Fold in the shredded cabbage and let it rest for 10 to 15 minutes.
Assembling the Pitas
- Warm the pitas on the stove or in the microwave until soft and pliable.
- Fill each pita with herby slaw, roasted chicken, and avocado cubes.
- Serve warm with lemon wedges and enjoy!
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!