Sheet Pan Chicken Pitas with Herby Ranch

Why make this recipe

Sheet Pan Chicken Pitas with Herby Ranch is a delightful and easy meal that brings together juicy roasted chicken, fresh veggies, and creamy herby sauce, all stuffed into warm pitas. It’s perfect for busy weeknights when you want something quick but still packed with flavor. Plus, using a sheet pan makes cleanup a breeze!

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, toss the chicken, then roast for an additional 4–7 minutes until the chicken is 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 it rest for 10–15 minutes.

4. Warm and Fill Pitas: Warm the pitas until soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!

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How to serve Sheet Pan Chicken Pitas with Herby Ranch

Serve these pitas warm right after preparing them for the best taste. They make a great lunch or dinner and can be paired with a side of fresh fruit or a light 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 refrigerator. The chicken will stay good for about 3-4 days. You can reheat the chicken in the oven or microwave before serving it again in fresh pitas.

Tips to make Sheet Pan Chicken Pitas with Herby Ranch

1. Use Fresh Herbs: Fresh herbs really make a difference in the flavor of the herby ranch. If you can, use freshly chopped dill, parsley, and chives.
2. Add More Veggies: Feel free to add more veggies to the slaw, like shredded carrots or bell peppers, for added color and crunch.
3. Adjust the Spice: If you prefer a milder dish, reduce the cayenne pepper or omit it altogether.

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Variation

You can switch up the protein by using shrimp or tofu instead of chicken. You can also add different spices to fit your taste, like cumin or chili powder.

Suggestions

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Enjoy our Classic Southern Green Bean Casserole, a comforting favorite made with simple ingredients.
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Whip up Buttermilk Garlic Butter Biscuits for soft, flaky, melt-in-your-mouth goodness.
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Try our No-Knead Garlic Butter Bread Loaf for an irresistibly soft homemade loaf with zero effort.
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Impress with Herb Garlic Butter Parker House Rolls, irresistibly buttery and pillowy soft.
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FAQs

1. Can I make this dish ahead of time?
   Yes, you can prepare the chicken and slaw ahead of time. Just store them separately and assemble the pitas when you’re ready to eat.

2. What can I substitute for yogurt?
   You can use a non-dairy yogurt alternative or even sour cream if you prefer a creamier texture.

3. Can I freeze the leftovers?
   It’s best to freeze the chicken alone without the veggies or pitas. You can thaw and reheat it later, then serve it fresh in pitas.