Sheet Pan Chicken Pitas with Herby Ranch Recipe
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.
- 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
