Introduction

Sheet Pan Chicken Pitas with Herby Ranch Slaw is a vibrant and easy meal perfect for busy weeknights. Juicy roasted chicken pairs beautifully with a fresh, creamy herb slaw, all tucked inside soft pita bread. This recipe is flavorful, colorful, and ready in under 30 minutes.

The image shows a close-up of a white, soft pita bread folded and filled with several pieces of golden-brown grilled chicken, which are slightly charred and crispy on the outside. Underneath the chicken, there is a layer of finely shredded cabbage, light green and white in color, adding texture and freshness. The pita and filling rest on a white marbled surface, with parts of the filling and bread overlapping each other naturally. The chicken pieces are arranged in two layers inside the pita, making the sandwich look full and inviting. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 425ºF (use convection if available). In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until well coated. Add lemon slices and toss gently.
Step 2: Spread the chicken and lemon slices evenly on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and roast for an additional 4–7 minutes until caramelized and cooked through.
Step 3: While the chicken roasts, prepare the slaw. In a large bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Add shredded cabbage and mix until fully coated.
Step 4: Let the slaw sit for 10–15 minutes to soften and develop flavor.
Step 5: Warm the pitas in the microwave or oven until soft and pliable. Fill each pita with a generous scoop of herby ranch slaw, roasted chicken, and cubed avocado.
Step 6: Serve warm and enjoy immediately.

Tips & Variations

For extra smoky flavor, try using smoked sea salt instead of kosher salt.
Swap the chicken for turkey breast or tofu for a different protein option.
Add a drizzle of hot sauce or a sprinkle of feta cheese to the finished pita for an extra kick.
If you don’t have fresh herbs, dried herbs can be used, but reduce the amount to about a third.
Try using whole wheat or gluten-free pitas for a healthier or allergen-friendly twist.

Storage

Store leftover roasted chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, reheat chicken in the oven or microwave until warm, then assemble with fresh pitas and avocado. Avoid storing assembled pitas to prevent sogginess.

How to Serve

The image shows two sandwiches made with soft, lightly toasted pita bread that is golden brown on the outside. Inside each pita, there is a generous layer of creamy coleslaw, which is pale green and white with shredded cabbage and a smooth texture. On top of the coleslaw, several pieces of grilled chicken with a rich, dark brown color and charred marks are arranged, adding a juicy and slightly crispy look. The sandwiches are placed on a white round plate, set on a white marbled surface, with a small bowl of extra coleslaw blurred in the background. A woman's hand is gently holding one sandwich from the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless skinless chicken thighs can be used instead of breasts. They will be slightly juicier and may require a few extra minutes to cook through.

How do I make this recipe dairy-free?

Simply substitute the plain yogurt with a non-dairy alternative such as coconut, almond, or soy yogurt that is unsweetened and plain-flavored.

Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

Print Recipe

★★★★★

5 from 109 reviews

These Sheet Pan Chicken Pitas with Herby Ranch Slaw are a quick, flavorful meal combining tender, spiced roasted chicken with a fresh, creamy herb-infused slaw, all wrapped in warm pita bread. Perfect for an easy weeknight dinner or casual lunch, this recipe balances sweet, smoky, and tangy flavors with a satisfying crunch.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 3 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: American
Diet: Halal

Ingredients

Scale

For the Chicken:

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

For the Herby Ranch Slaw:

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

For Serving:

2–3 pitas
1 ripe avocado, cubed

Instructions

Prepare the Chicken: Preheat the oven to 425ºF, preferably using convection if available for even roasting. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until all pieces are well coated. Add the lemon slices and toss gently to combine. Spread the chicken and lemon slices evenly on a sheet pan in a single layer.
Roast the Chicken: Place the sheet pan in the oven and roast for 15 minutes. After 15 minutes, toss the chicken pieces to ensure even caramelization. Return to the oven and roast for an additional 4 to 7 minutes until the chicken is thoroughly cooked and caramelized, with a lovely golden-brown color.
Make the Herby Ranch Slaw: In a large bowl, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt until smooth. Add the shredded green cabbage to the bowl and toss until every cabbage strand is fully coated with the herby dressing. Let the slaw sit for 10 to 15 minutes to soften the cabbage and allow the flavors to meld beautifully.
Warm the Pitas: Warm the pita breads in the microwave or oven just until soft and pliable, making them easier to fill.
Assemble the Pitas: Fill each warmed pita with a generous scoop of the herby ranch slaw, followed by a hearty serving of the roasted chicken pieces. Top with cubed ripe avocado for added creaminess and texture.
Serve: Serve the assembled chicken pitas warm immediately to enjoy the perfect combination of flavors and textures.

Notes

You can substitute the plain yogurt with a non-dairy alternative to make the slaw dairy-free.
Adjust cayenne pepper to taste for spiciness preference.
Using convection baking helps achieve a nicely caramelized chicken.
Letting the slaw rest enhances flavor and softens the cabbage for better mouthfeel.
Avocado adds creaminess and an extra boost of healthy fats.
These pitas make great leftovers; store components separately for best texture.

Keywords: Sheet pan chicken, herby ranch slaw, chicken pitas, roasted chicken recipe, easy weeknight dinner, healthy chicken pita, homemade slaw