Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch combine tender, spiced chicken with a creamy, fresh cabbage slaw for a quick and satisfying meal. Perfect for busy weeknights, this dish offers vibrant flavors and easy preparation on just one pan.

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

Instructions

1. Step 1: Preheat the oven to 425ºF. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add lemon slices and toss everything together well.
2. Step 2: Spread the chicken and lemon slices evenly on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and continue roasting for another 4 to 7 minutes until the chicken is caramelized and cooked through.
3. Step 3: While the chicken roasts, prepare the herby ranch slaw. In a bowl, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let the slaw rest for 10 to 15 minutes to soften slightly and develop flavor.
4. Step 4: Warm the pitas until soft, either in the oven or a dry skillet. Fill each pita with a generous amount of the herby ranch slaw, roasted chicken, and cubes of ripe avocado. Serve immediately and enjoy.

Tips & Variations

• For a dairy-free option, use a non-dairy yogurt alternative in the slaw.
• Add a sprinkle of feta or goat cheese inside the pita for extra tanginess.
• Use shredded rotisserie chicken instead of roasting your own for an even quicker meal.
• Swap green cabbage for thinly sliced kale or romaine for a different texture.

Storage

Store any leftover roasted chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave before assembling new pitas. The slaw is best served cold and can be refreshed with a squeeze of lemon juice if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs will work well and add extra juiciness. Adjust cooking time as needed, ensuring the chicken reaches an internal temperature of 165ºF.

How do I keep my pitas from getting soggy?

To prevent soggy pitas, keep the slaw and chicken separate until ready to eat, and warm the pitas just before assembling. Serving immediately helps maintain crisp textures.

Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

This Sheet Pan Chicken Pitas with Herby Ranch is a flavorful and healthy meal featuring tender roasted chicken seasoned with a smoky, spicy blend. Paired with a fresh and creamy herby ranch cabbage slaw, and served inside warm pita bread with avocado, this recipe is perfect for a quick weeknight dinner or a casual gathering.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

1. Prep the Oven & Chicken: Preheat the oven to 425ºF (220ºC). In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything together to evenly coat the chicken with the spice mixture.
2. Roast the Chicken: Arrange the chicken pieces and lemon slices on a sheet pan in a single layer. Roast in the preheated oven for 15 minutes, then toss or flip the chicken for even cooking. Continue roasting for another 4 to 7 minutes until the chicken is caramelized and cooked through, with an internal temperature of 165ºF (74ºC).
3. Make the Slaw: While the chicken roasts, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt in a bowl. Fold in the shredded cabbage gently until well combined. Let the slaw rest for 10 to 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
4. Warm and Fill Pitas: Warm the pita breads until they are soft and pliable, either in the oven wrapped in foil or briefly in a pan. Fill each pita with a generous scoop of the herby ranch slaw, topped with the roasted chicken pieces and avocado cubes. Serve immediately while warm and enjoy!

Notes

• You can substitute boneless, skinless chicken thighs for juicier meat if preferred.
• For a dairy-free version, use a non-dairy yogurt alternative in the slaw.
• Adjust cayenne pepper quantity according to your desired spice level.
• To save time, shred cabbage ahead and store in the fridge.
• Leftover chicken can be stored in an airtight container for up to 3 days and reheated before serving.

Keywords: sheet pan chicken, roasted chicken pitas, herby ranch slaw, quick chicken recipes, healthy chicken pita, smoky chicken, easy weeknight meal