Sheet Pan Chicken Pitas with Herby Ranch Recipe
This Sheet Pan Chicken Pitas with Herby Ranch recipe offers a delicious and easy weeknight meal featuring tender, spiced roasted chicken paired with a fresh and creamy herb-infused slaw. Served in warm pitas with avocado, it delivers a perfect balance of smoky, tangy, and fresh flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 2 to 3 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Halal
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 (220ºC). In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to evenly coat the chicken with the spice mixture. Add the lemon slices and mix gently to incorporate.
- Roast the Chicken: Spread the seasoned chicken and lemon slices in a single layer on a sheet pan. Roast in the preheated oven for 15 minutes. Then toss the chicken to ensure even cooking and caramelization, and roast for an additional 4 to 7 minutes until the chicken is cooked through and nicely caramelized on the edges.
- Make the Slaw: In a medium bowl, whisk together the plain yogurt, finely chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste. Fold in the shredded green cabbage and let the slaw rest for 10 to 15 minutes, allowing the flavors to meld and the cabbage to soften slightly.
- Warm and Fill Pitas: Warm the pitas until soft and pliable, either in a microwave or oven. Fill each pita with a generous layer of the herby ranch slaw, top with the roasted chicken pieces, and add cubed ripe avocado. Serve immediately while warm to enjoy the fresh, vibrant flavors.
Notes
- For a dairy-free option, use a non-dairy yogurt alternative in the slaw.
- Adjust the cayenne pepper quantity based on your preferred spice level.
- Leftover roasted chicken can be stored in the refrigerator for up to 3 days and reheated before serving.
- Adding extra lemon slices while roasting can enhance the citrus aroma.
- Use whole wheat or gluten-free pitas to accommodate dietary preferences.
Keywords: sheet pan chicken, chicken pitas, herby ranch slaw, roasted chicken, easy dinner, healthy pitas
