Sheet Pan Chicken Pitas with Herby Ranch
A cozy and flavorful meal featuring roasted chicken, vibrant herbs, and creamy ranch slaw, all wrapped in warm pitas. Perfect for busy weeknights!
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Make sure they’re uniform in size for even cooking!
- 2 tbsp brown sugar Adds a touch of sweetness that caramelizes beautifully during roasting.
- 1.5 tsp smoked paprika This spice brings a lovely warmth and depth to the chicken.
- 0.5 tsp garlic powder Because let’s face it, garlic makes everything better.
- 0.5 tsp onion powder A subtle hint of onion without the fuss of chopping.
- 0.5 tsp cayenne pepper For a gentle kick; feel free to adjust to your heat preference.
- 0.5 tsp kosher salt Enhances all the flavors beautifully.
- 1 tbsp olive oil Helps with roasting and adds richness.
- 0.5 lemon sliced The tangy brightness balances the rich flavors.
For the Slaw
- 0.5 cup plain yogurt (or non-dairy alternative) Acts as the creamy base for the ranch.
- 0.25 cup fresh dill, finely chopped A pop of brightness; fresh herbs are the secret to elevating any dish.
- 0.25 cup fresh parsley, finely chopped Adds a lovely freshness to the slaw.
- 2 tbsp fresh chives, minced They bring a mild onion flavor to the mix.
- 0.5 lemon Juice from Brightens up the ranch slaw perfectly.
- 2 tbsp olive oil Adds a silky texture to the dressing.
- kosher salt to taste Kosher salt For seasoning the slaw as needed.
- 0.5 small head green cabbage, shredded Crunchy and delightful—exactly what you need for texture!
For Serving
- 2-3 pieces pitas Soft and fluffy, a warm vessel for all the goodness.
- 1 ripe avocado, cubed Creamy avocado adds richness and healthy fats.
Instructions
Preparation
- Preheat your oven to 425ºF.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil.
- Add the lemon slices and toss again to infuse the flavors.
Cooking
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast for 15 minutes, tossing the chicken halfway through.
- Roast for an additional 4–7 minutes until golden and cooked through.
Make the Slaw
- In a mixing bowl, whisk together the yogurt, fresh herbs, lemon juice, olive oil, and salt until combined.
- Fold in the shredded cabbage and let it rest for 10–15 minutes.
Assemble
- Warm the pitas in the oven for about 5 minutes.
- Fill each pita with a scoop of slaw, roasted chicken, and avocado.
- Serve warm.
Notes
For optimal flavor, allow the slaw to rest before serving. You can make the chicken and slaw ahead of time for easy meal prep.