Why Make This Recipe
Sheet Pan Chicken Pitas with Herby Ranch is a fantastic dish that combines delicious flavors and textures. It is easy to prepare and perfect for a weeknight meal or a casual gathering. The roasted chicken paired with fresh slaw and creamy avocado makes each bite delightful. Plus, using just one sheet pan means less cleanup!
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 the oven to 425ºF. In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix well.
- Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, toss the chicken, and then roast for another 4–7 minutes until caramelized and fully cooked.
- Make the Slaw: In another bowl, whisk together the yogurt, 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 soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
Serve the pitas right after filling them to keep everything fresh and delicious. You can add extra herbs or a squeeze of lemon for a brighter flavor. Pair with a light salad or some crunchy snacks for a complete meal.
How to Store Sheet Pan Chicken Pitas with Herby Ranch
Store any leftovers in an airtight container in the refrigerator. Keep the slaw and chicken separate from the pitas to prevent them from getting soggy. The leftovers can be eaten cold or reheated in the microwave.
Tips to Make Sheet Pan Chicken Pitas with Herby Ranch
- For extra flavor, marinate the chicken in the seasoning for a few hours before cooking.
- Feel free to add your favorite veggies to the slaw, such as carrots or bell peppers.
- If you’re short on time, you can use pre-cooked chicken or rotisserie chicken.
Variation
You can switch the chicken for shrimp or tofu for a different protein option. Just adjust the cooking time to ensure everything is cooked properly.
FAQs
Can I use frozen chicken?
Yes, but you should thaw the chicken completely before marinating and cooking to ensure even cooking.
What can I substitute for yogurt?
You can use any non-dairy yogurt or sour cream to keep the meal creamy. You can also try using mayonnaise.
How spicy is this recipe?
The level of spiciness depends on how much cayenne pepper you use. You can reduce the amount for a milder flavor.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
For the Chicken
- 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 Adjust to taste for preferred spiciness
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon sliced
For the Slaw
- 0.5 cup plain yogurt (or non-dairy alternative) Can substitute with sour cream or mayonnaise
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 0.5 lemon Juice
- 2 tbsp olive oil
- Kosher salt to taste Kosher salt
- 0.5 small head green cabbage, shredded
For Assembly
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat the oven to 425ºF.
- In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix well.
Cooking
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast for 15 minutes, then toss the chicken, and roast for another 4–7 minutes until caramelized and fully cooked.
Make the Slaw
- In another bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt.
- Fold in the shredded cabbage and let it rest for 10–15 minutes.
Assembly
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!