Sheet Pan Chicken Pitas with Herby Ranch Recipe
A delicious and easy-to-make sheet pan chicken pita recipe featuring tender roasted chicken tossed with smoky spices, paired with a fresh and tangy herby ranch slaw. Perfect for a quick weeknight dinner or casual lunch, these pitas are filled with flavorful chicken, creamy avocado, and a vibrant cabbage slaw with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: American
- Diet: Low Calorie
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
- Prep the Oven & Chicken: Preheat your 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 until the chicken is evenly coated with the seasoning and lemon.
- Roast the Chicken: Arrange the chicken and lemon slices on a sheet pan in a single layer. Roast in the preheated oven for 15 minutes, then toss the chicken pieces to ensure even cooking. Continue roasting for an additional 4 to 7 minutes or until the chicken is caramelized on the edges and fully cooked through.
- Make the Slaw: In a mixing bowl, whisk together the plain yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage until the slaw is well combined. Let it rest for 10 to 15 minutes to allow the flavors to meld.
- Warm and Fill Pitas: Warm the pitas until they are soft and pliable. Open each pita and fill with a generous amount of the herby ranch slaw, roasted chicken pieces, and avocado cubes. Serve the prepared pitas warm immediately for the best flavor and texture.
Notes
- To make this recipe dairy-free, substitute plain yogurt with a non-dairy alternative such as coconut or almond yogurt.
- You can adjust the cayenne pepper amount to control the spice level, or omit it if you prefer a milder flavor.
- For an extra layer of flavor, marinate the chicken with the spices for 30 minutes before roasting.
- This dish pairs well with a simple cucumber salad or roasted vegetables for a complete meal.
- Leftovers can be refrigerated for up to 2 days; reheat the chicken and use fresh slaw when serving again.
Nutrition
- Serving Size: 1 pita with filling
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: sheet pan chicken pitas, herby ranch slaw, roasted chicken, easy pita recipe, healthy chicken pitas, weeknight dinner, smoky chicken spices, cabbage slaw, avocado pitas, quick chicken meal
