Name: Sheet Pan Chicken Pitas with Herby Ranch Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Mediterranean
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

Introduction

This Sheet Pan Chicken Pitas with Herby Ranch offer a flavorful and easy weeknight meal bursting with smoky spices and fresh herbs. Juicy roasted chicken pairs perfectly with a creamy herb-infused slaw, all wrapped in warm pita bread for a satisfying bite.

Sheet Pan Chicken Pitas with Herby Ranch Recipe - Recipe Image

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 the oven to 425ºF. In a large bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything together to coat evenly.
Step 2: Spread the chicken and lemon slices out on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and roast for an additional 4 to 7 minutes until caramelized and cooked through.
Step 3: While the chicken roasts, prepare the herby ranch slaw. In a bowl, whisk together yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let the slaw rest for 10 to 15 minutes to develop flavor.
Step 4: Warm the pitas until soft and pliable. Fill each pita with a generous amount of herby ranch slaw, roasted chicken, and cubed avocado.
Step 5: Serve the pitas warm immediately and enjoy!

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes to the chicken seasoning blend.
Swap green cabbage for shredded kale or napa cabbage for a different texture in the slaw.
Use Greek yogurt for a thicker, tangier ranch or a dairy-free yogurt alternative to keep it vegan-friendly.
Try adding a drizzle of hot sauce or tzatziki inside the pita for extra flavor.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave. The slaw is best enjoyed chilled and fresh but can be stored chilled and stirred before serving again. Assemble pitas just before eating to keep them from getting soggy.

How to Serve

Two pita sandwiches lie side by side on crumpled brown parchment paper over a white marbled surface. Each pita is toasted with a light to medium brown color and slightly puffed texture. Inside the pitas, there are three main layers: at the base is a dark green spinach leaf, followed by golden-brown grilled chicken pieces with char marks, then topped with a thick layer of shredded pale green lettuce mixed with light yellow strands, and dollops of creamy white sauce with green herbs. Small sprigs of fresh dill garnish the top. To the right, two white bowls are visible on the white marbled surface, one filled with shredded lettuce and the other containing creamy sauce with a small wooden spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great and stay moist when roasted. Adjust cooking time slightly as needed until fully cooked.

How can I make this recipe spicier?

Add extra cayenne pepper to the chicken seasoning or serve with spicy harissa or hot sauce for a punch of heat.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.8 from 138 reviews

This Sheet Pan Chicken Pitas with Herby Ranch is a delicious and easy-to-make meal featuring juicy roasted chicken seasoned with smoky spices and brown sugar, paired with a fresh, creamy herby ranch slaw made from yogurt and fresh herbs. Served inside warm pitas and topped with ripe avocado, this recipe offers a perfect balance of flavors and textures, ideal for a quick weeknight dinner or casual gathering.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 3 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: Mediterranean
Diet: Gluten Free

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

Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to evenly coat the chicken. Add the lemon slices and mix again to distribute.
Roast the Chicken: Spread the chicken and lemon slices out in a single layer on a sheet pan. Place in the oven and roast for 15 minutes. After 15 minutes, toss the chicken and lemons to ensure even cooking, then continue roasting for an additional 4 to 7 minutes until the chicken is caramelized and cooked through.
Make the Slaw: While the chicken roasts, prepare the herby ranch slaw by whisking together the plain yogurt, chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt in a bowl. Fold in the shredded green cabbage thoroughly, then let the mixture rest for 10 to 15 minutes to allow flavors to meld and cabbage to soften slightly.
Warm and Fill Pitas: Warm the pitas until they become soft and pliable. Fill each pita generously with a layer of the herby ranch slaw, followed by the roasted chicken pieces and a few cubes of ripe avocado. Serve immediately while warm and enjoy the harmonious blend of flavors and textures.

Notes

Use plain Greek yogurt for a thicker, creamier slaw, or substitute with a non-dairy yogurt for a dairy-free version.
Adjust cayenne pepper quantity to control the spiciness of the chicken.
For extra flavor, marinate the chicken with the spices and olive oil for 30 minutes before roasting if time permits.
The slaw can be made ahead and refrigerated for up to 24 hours; add avocado and chicken just before serving.
Warm the pitas wrapped in foil in the oven or use a microwave for quicker preparation.

Keywords: Sheet pan chicken, chicken pitas, herby ranch, roasted chicken, healthy dinner, easy dinner, Mediterranean chicken, sheet pan recipe