Sheet Pan Chicken Pitas with Herby Ranch
Enjoy a fun and flavorful dinner with these Sheet Pan Chicken Pitas filled with caramelized chicken, crunchy cabbage, and creamy herby ranch dressing, all cooked on one sheet pan for easy cleanup.
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 pcs lemon, sliced
For the Herby Ranch Dressing
- 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 pcs lemon, juiced
- 2 tbsp olive oil
- Kosher salt to taste
For the Slaw
- 0.5 small head green cabbage, shredded
For Serving
- 2-3 pcs pitas
- 1 ripe avocado, cubed
Instructions
Prep the Oven & Chicken
- Preheat your oven to 425ºF (218ºC).
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Mix thoroughly to ensure all pieces are well coated.
- Add in the lemon slices and give it another gentle mix to distribute the flavors.
Roast the Chicken
- Spread the marinated chicken and lemon slices on a sheet pan in a single layer. Make sure they aren’t overcrowded.
- Roast in the preheated oven for 15 minutes. After 15 minutes, toss the chicken around and roast for an additional 4-7 minutes, until the chicken is caramelized and cooked through.
Make the Slaw
- In a separate bowl, whisk together the yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and a sprinkle of salt.
- Fold the shredded cabbage into the yogurt mixture, mixing gently to combine. Let it rest for 10-15 minutes.
Warm and Fill Pitas
- Warm the pitas in a dry skillet over medium heat or wrap them in a damp towel and microwave for about 20-30 seconds until soft.
- Fill each pita with a generous spoonful of the slaw, followed by the roasted chicken and a handful of avocado cubes.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For optimal results, freeze chicken and slaw separately for up to 2 months.