Sheet Pan Chicken Pitas with Herby Ranch

why make this recipe

Sheet Pan Chicken Pitas with Herby Ranch is an easy and delicious meal that brings together juicy chicken, fresh veggies, and creamy sauce, all in a soft pita. It’s perfect for busy weeknights or casual gatherings. You can prepare everything in a single pan, making cleanup a breeze! With the fantastic flavors of smoked paprika and fresh herbs, this recipe is sure to please everyone at the table.

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:

1. 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 the lemon slices and mix again.

2. Roast the Chicken: Spread the chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and roast for an additional 4–7 minutes until caramelized and cooked through.

3. Make the Slaw: In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let the mixture rest for 10–15 minutes.

4. Warm and Fill Pitas: Warm the pitas until 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

Serve the pitas warm with a side of extra slaw or your favorite dipping sauce. They are great for a casual family meal or as a fun dish to share with friends. You can also pair them with some crispy potato wedges or a simple salad for a 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 will stay fresh for up to 3 days. You can reheat the chicken in the oven or microwave. The slaw is best eaten fresh but can last for a day or two if stored properly.

tips to make Sheet Pan Chicken Pitas with Herby Ranch

• For even more flavor, marinate the chicken in the spice mixture for a few hours before cooking.
• You can adjust the spice level by adding more or less cayenne pepper based on your preference.
• Feel free to add other veggies to the slaw or use different herbs based on what you have on hand.

variation

You can easily make this recipe your own. Swap the chicken for shrimp or tofu for a different protein option. You can also try different types of greens in the slaw, such as kale or spinach, to mix things up!

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.

Can I make this ahead of time?
Yes, you can prepare the chicken and slaw earlier in the day and assemble the pitas just before serving.

Can I freeze leftovers?
You can freeze the cooked chicken, but it’s best to enjoy the pitas fresh. The slaw won’t freeze well but can be made fresh when you’re ready to eat.