Why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch is a delicious and quick meal perfect for any night of the week. It combines tender, flavorful chicken with a fresh, herby slaw, all wrapped in soft pitas. This recipe is not only simple to make but also full of vibrant flavors. Plus, using a sheet pan means you can have dinner ready in no time and with minimal cleanup.
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 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.
Roast the Chicken: Spread the 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 the shredded cabbage and let it 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
Serve Sheet Pan Chicken Pitas with Herby Ranch warm for the best taste. You can place the filled pitas on a plate and garnish with extra herbs or a squeeze of lemon for added freshness. This meal pairs well with a side salad or some crispy chips.
How to store Sheet Pan Chicken Pitas with Herby Ranch
If you have leftovers, you can store the chicken and slaw separately in airtight containers in the refrigerator. The chicken will stay fresh for about 3-4 days. Warm up the chicken before filling the pitas again. However, it’s best to eat the pitas fresh as they can become soggy when stored.
Tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Make sure to cut the chicken into even pieces to ensure it cooks thoroughly.
- Allow the slaw to sit for a while so the flavors can come together.
- If you like it spicy, add more cayenne pepper or some hot sauce to the slaw.
- For extra crunch, you can add sliced radishes or diced cucumber to the slaw.
Variation
You can customize this recipe by using different proteins like shrimp or tofu. You can also switch the herbs in the slaw or try using different types of bread, such as naan or tortillas, instead of pitas.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.What can I use instead of yogurt?
A non-dairy yogurt or even a sour cream can be a good substitute for yogurt.How can I make this meal ahead of time?
You can prepare the chicken and slaw in advance and store them separately in the fridge. Just assemble the pitas right before serving for the best quality.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 medium lemon, sliced
For the Slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 0.5 medium lemon, juice from
- 2 tbsp olive oil
- to taste kosher salt
- 0.5 small head green cabbage, shredded
Assembly
- 2-3 pieces pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- 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.
Cooking
- Spread the 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 the shredded cabbage and let it rest for 10–15 minutes.
Assembly
- Warm the pitas until soft.
- Fill each with slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!