Sheet Pan Chicken Pitas with Herby Ranch

Why Make This Recipe

Sheet Pan Chicken Pitas with Herby Ranch is an easy, delicious meal that everyone will love. It brings together juicy roasted chicken, fresh slaw, and creamy herbs, all wrapped in warm pitas. This dish is not only flavorful but also convenient, as it cooks all on one sheet pan, making clean-up a breeze. Perfect for busy weeknights or casual gatherings, this recipe is sure to become a favorite.

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 pieces 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 lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken. Roast for an additional 4–7 minutes until caramelized and cooked through.

   
   
3. 
   

   Make the Slaw: In a separate 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.

   
   
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 these tasty pitas warm, straight from the oven. They make a great main dish for lunch or dinner. You can also add extra toppings like sliced radishes or additional herbs for more flavor. Pair them with a side salad or some fresh fruit for a complete meal.

How to Store Sheet Pan Chicken Pitas with Herby Ranch

If you have leftovers, store the chicken, slaw, and pitas separately in airtight containers in the fridge. The chicken and slaw are best consumed within 3–4 days. To reheat, warm the chicken in the oven or microwave, and fill fresh pitas just before serving.

Tips to Make Sheet Pan Chicken Pitas with Herby Ranch

• Make sure not to overcrowd the chicken on the pan for even cooking and caramelization.
• Feel free to use different herbs based on your preference or what you have on hand.
• If you want a little more spice, increase the amount of cayenne pepper or add hot sauce to the slaw.

Variation

You can easily swap the chicken for another protein, like tofu or shrimp, for a different flavor. You can also use different vegetables in the slaw, such as carrots or radishes, to switch things up.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but be sure to thaw it completely before marinating and cooking.

Can I prepare the slaw ahead of time?
Yes, you can make the slaw a day in advance. Just store it in the fridge and mix it again before serving.

Is this recipe gluten-free?
To make it gluten-free, use gluten-free pitas or lettuce wraps instead of traditional pitas.

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