why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch is an easy and delicious dish that will impress your family and friends. It combines tender, roasted chicken with fresh herbs and creamy slaw, all wrapped in warm, fluffy pitas. This recipe is perfect for a quick weeknight dinner or a weekend gathering. It is not only flavorful but also packs in a variety of textures and nutrients, making it a balanced meal.
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 one with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
how to serve Sheet Pan Chicken Pitas with Herby Ranch
Serve these delicious pitas warm, preferably right after filling them. They pair well with a side of fresh, crunchy veggies or a light salad. You can also add extra herbs as a garnish for a colorful touch.
how to store Sheet Pan Chicken Pitas with Herby Ranch
To store leftovers, place the chicken and slaw in airtight containers in the fridge. It is best to keep the pitas separate to prevent them from getting soggy. The chicken and slaw can be kept for up to 3 days. To reheat, warm the chicken in the oven and assemble the pitas fresh before serving.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- For extra flavor, let the chicken marinate in the seasoning for about 30 minutes before roasting.
- Adjust the amount of cayenne pepper based on how spicy you like your food.
- You can easily swap out the herbs for your favorites or whatever you have on hand.
variation
If you are looking for a different protein, you can replace chicken with turkey or even tofu for a vegetarian option. Additionally, you can experiment with different vegetables in the slaw, like carrots or bell peppers.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and slaw a day in advance. Just store them separately in the fridge and warm them up before serving.
2. What can I use instead of yogurt?
You can use a non-dairy yogurt alternative or even sour cream if you prefer a different flavor profile.
3. Can I freeze the leftovers?
Yes, you can freeze the chicken and slaw in airtight containers. Just reheat the chicken in the oven, and prepare fresh pitas when you’re ready to enjoy them again.
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, juiced
- 2 tbsp olive oil
- Kosher to taste Kosher salt
- 0.5 small head green cabbage, shredded
For 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.
Making 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 pita with slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!