why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch are a fantastic choice for a quick, delicious, and healthy meal. The combination of roasted chicken, creamy herby ranch slaw, and fresh avocado makes for a satisfying dish. Plus, using a sheet pan means less hassle and cleanup. It’s perfect for busy evenings or casual gatherings.
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:
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Prep the Oven & Chicken: Preheat the oven to 425ºF. In a large bowl, mix the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and mix again.
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Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken. Roast for another 4 to 7 minutes until the chicken is caramelized and cooked through.
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Make the Slaw: In a separate bowl, whisk together the yogurt, fresh herbs, lemon juice, olive oil, and a pinch of salt. Fold in the shredded cabbage and let it rest for 10 to 15 minutes.
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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
These pitas are best served warm right after filling them. They make a great meal on their own, or you can serve them with extra lemon wedges or a small side salad for a more complete meal.
how to store Sheet Pan Chicken Pitas with Herby Ranch
If you have leftovers, store the chicken and slaw separately in airtight containers in the fridge. The chicken can last for about 3-4 days, while the slaw is best eaten within 2-3 days. Warm the chicken before serving again. The pitas can be stored at room temperature or in a bread bag.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Make sure to cut the chicken pieces evenly for consistent cooking.
- Allow the slaw to sit for longer to let the flavors meld together.
- Use fresh herbs for a more vibrant flavor, but dried herbs can be used in a pinch.
variation
You can switch out the chicken for shrimp or tofu to make it a different dish. For a spicy kick, add some chopped jalapeños to the slaw.
FAQs
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Can I make this recipe in advance?
Yes, you can prepare the chicken and the slaw ahead of time. Store them separately in the fridge, then warm the chicken before serving. -
What can I use instead of yogurt?
You can use a non-dairy yogurt or sour cream for a similar creamy texture. -
How can I make this recipe gluten-free?
Use gluten-free pitas or serve the chicken and slaw over a bed of greens instead.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 pieces lemon, sliced
Herby Ranch Slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 0.5 pieces lemon, juice
- 2 tbsp olive oil
- 1 small head green cabbage, shredded
To Serve
- 2-3 pieces pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat the oven to 425ºF.
- In a large bowl, mix the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and mix again.
Roasting Chicken
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast for 15 minutes, then toss the chicken.
- Roast for another 4 to 7 minutes until the chicken is caramelized and cooked through.
Making the Slaw
- In a separate bowl, whisk together the yogurt, fresh herbs, 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 until they are soft.
- Fill each pita with the slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!
