Sheet Pan Chicken Pitas with Herby Ranch
A quick and easy sheet pan recipe that combines tender chicken, refreshing slaw, and creamy herby ranch all wrapped in warm pitas, perfect for a weeknight dinner or meal prep.
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!
Notes
Best stored by keeping slaw separate until just before serving. Leftover chicken can last about 3 to 4 days, while slaw should be consumed within 2 days for maximum freshness.