Go Back

Sheet Pan Chicken Pitas with Herby Ranch

A delicious and easy weeknight dinner with juicy roasted chicken, vibrant toppings, and creamy herby ranch slaw all nestled in warm pitas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Notes

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 lemon, sliced
For the Herby Ranch Slaw
  • 0.5 cup plain yogurt (or your favorite non-dairy alternative)
  • 0.25 cup fresh dill, finely chopped
  • 0.25 cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 0.5 lemon, juiced
  • 2 tbsp olive oil
  • kosher salt to taste kosher salt
  • 0.5 small head green cabbage, shredded
For Assembling
  • 2–3 pitas
  • 1 ripe avocado, cubed

Method
 

Prep the Oven & Chicken
  1. Preheat your oven to 425ºF.
  2. In a large mixing bowl, combine the cut chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Toss until every piece is well-coated.
Roast the Chicken
  1. Spread the chicken and lemon slices evenly on a large sheet pan in a single layer.
  2. Roast in the oven for about 15 minutes, then toss to ensure even cooking. Roast for an additional 4 to 7 minutes until the chicken is fully cooked and caramelized.
Make the Slaw
  1. In a bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt.
  2. Fold in the shredded cabbage and let it rest for about 10-15 minutes.
Warm and Fill Pitas
  1. Warm the pitas in a toaster oven or skillet until soft and pliable.
  2. Fill each pita with the slaw, followed by the roasted chicken and cubed avocado.

Notes

Best enjoyed fresh, but leftovers can be stored in the fridge for 3 days or frozen for up to 2 months. Adjust spices and ingredients to taste based on availability.