why make this recipe

Sheet Pan Chicken Pitas with Herby Ranch is a quick and easy meal that brings together juicy roasted chicken, fresh slaw, and creamy avocado all tucked inside warm pitas. This recipe is perfect for busy weeknights, allowing you to enjoy a delicious, home-cooked meal without spending hours in the kitchen. Plus, the combination of flavors from the herby ranch and spices makes every bite delightful.

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 oven to 425ºF. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
Roast the Chicken: Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for another 4–7 minutes until caramelized and cooked through.
Make the Slaw: In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
Warm and Fill Pitas: Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!

how to serve Sheet Pan Chicken Pitas with Herby Ranch

You can serve these pitas right after filling them for a warm and satisfying meal. Pair them with a side of fresh fruit or a light salad for a complete dinner. These pitas also work great for lunch, so consider making extras for meal prep!

how to store Sheet Pan Chicken Pitas with Herby Ranch

If you have leftovers, store the chicken and slaw separately from the pitas. Place chicken and slaw in airtight containers in the fridge. They should last for about 2-3 days. When ready to eat, simply reheat the chicken and slaw, and fill your warm pitas again.

tips to make Sheet Pan Chicken Pitas with Herby Ranch

Make sure to cut the chicken into even pieces for even cooking.
Adjust the spice levels according to your preference. If you love heat, feel free to add more cayenne.
Let the slaw sit for a bit to enhance the flavors before adding it to the pitas.

variation

You can easily customize this recipe. Try using turkey or tofu in place of chicken. You can also switch up the herbs in the slaw or add different veggies for crunch, like shredded carrots or bell peppers.

FAQs

1. Can I prep this recipe in advance?
Yes, you can marinate the chicken a few hours before cooking. The slaw can also be made ahead of time and stored in the fridge.

2. What if I don’t have smoked paprika?
You can use regular paprika or even chili powder for a different flavor. It will still taste great!

3. Can I make this recipe gluten-free?
Yes! Just be sure to use gluten-free pitas or serve the chicken and slaw in lettuce wraps for a low-carb option.