why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch is a delicious and easy meal option that packs a lot of flavor without requiring too much time in the kitchen. This recipe is perfect for busy weeknights or casual gatherings. The combination of roasted chicken, fresh herbs, and creamy yogurt slaw makes every bite a delight. Plus, cooking everything on a single sheet pan means less cleanup for you!
how to make Sheet Pan Chicken Pitas with Herby Ranch
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
Directions:
-
Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add lemon slices and mix well.
-
Roast the Chicken: Spread the chicken and lemon slices in a single layer on a sheet pan. Roast for 15 minutes. Then, toss the chicken and roast for an additional 4–7 minutes until the chicken is caramelized and fully cooked.
-
Make the Slaw: In a separate bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
-
Warm and Fill Pitas: Warm the pitas until they are soft. Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
how to serve Sheet Pan Chicken Pitas with Herby Ranch
Serve the pitas warm on a plate, making sure each is filled generously with chicken, slaw, and avocado. You can also offer extra lemon wedges and herbs on the side for those who want additional flavor.
how to store Sheet Pan Chicken Pitas with Herby Ranch
If you have leftovers, store the chicken, slaw, and pita separately in airtight containers. The chicken and slaw can be kept in the refrigerator for up to 3 days. When ready to eat, simply warm the chicken and slaw, then fill the pitas.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Make sure to cut the chicken into even pieces for even cooking.
- Feel free to adjust the spices according to your taste preferences.
- Add more vegetables to the slaw for added crunch, such as carrots, bell peppers, or radishes.
variation (if any)
For a different flavor, you can use taco spices instead of the paprika and cayenne. You can also replace the yogurt with a dressing of your choice or use whole grain wraps instead of pitas for a healthy twist.
FAQs
Can I use other types of meat?
Yes! This recipe works well with turkey, pork, or even cubed tofu for a vegetarian option.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and slaw ahead of time. Store them in the fridge and assemble the pitas just before serving.
What can I serve with these pitas?
These chicken pitas pair well with a side salad, roasted veggies, or even some homemade fries for a flavorful meal!
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- Preheat your oven to 425ºF.
- In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add lemon slices and mix well.
- Spread the chicken and lemon slices in a single layer on a sheet pan and roast for 15 minutes.
- Toss the chicken and roast for an additional 4–7 minutes until the chicken is caramelized and fully cooked.
- In a separate bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and salt.
- Fold in the shredded cabbage and let it rest for 10–15 minutes.
- Warm the pitas until they are soft.
- Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!