Sheet Pan Chicken Pitas with Herby Ranch Recipe
Sheet Pan Chicken Pitas with Herby Ranch is a delicious and easy-to-make meal featuring tender roasted chicken seasoned with a smoky, sweet spice blend, topped with a fresh and creamy herby ranch cabbage slaw, and served in warm pita bread with ripe avocado. Perfect for a weeknight dinner or casual gathering, this recipe delivers vibrant flavors and a satisfying texture all in one handy pita pocket.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
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. 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 to coat everything evenly, ensuring the chicken is well seasoned.
- Roast the Chicken: Arrange the chicken and lemon slices in a single layer on a sheet pan. Roast in the preheated oven for 15 minutes, then toss to turn the pieces and redistribute the lemon slices. Continue roasting for another 4 to 7 minutes until the chicken is caramelized, cooked through, and slightly charred on the edges.
- Make the Slaw: In a medium bowl, whisk together the plain yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste. Fold in the shredded cabbage until thoroughly coated. Let the slaw rest for 10 to 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
- Warm and Fill Pitas: Warm the pita breads until soft and pliable, either in the oven or on a skillet. Fill each pita generously with the herby ranch slaw, roasted chicken pieces, and cubed ripe avocado. Serve immediately while warm for the best flavor and texture experience.
Notes
- You can substitute boneless chicken thighs for chicken breasts if preferred; they will be juicier and more forgiving if slightly overcooked.
- For a dairy-free option, use coconut or almond-based yogurt in the slaw.
- Adjust the cayenne pepper to your spice preference—reduce or omit if sensitive to heat.
- Any type of pita bread works: whole wheat, white, or gluten-free varieties.
- The slaw can be made a few hours ahead and refrigerated to enhance flavors, but add the avocado just before serving to prevent browning.
Nutrition
- Serving Size: 1 pita with filling
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: sheet pan chicken, chicken pita, herby ranch slaw, roasted chicken, easy dinner, healthy chicken recipe, weeknight meal
