Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

These Sheet Pan Chicken Pitas with Herby Ranch are a weeknight dream—juicy, spice-roasted chicken paired with creamy herby slaw and buttery avocado, all wrapped in a warm pita. Quick to prepare, easy to clean up, and bursting with fresh flavors, this dish is perfect for a satisfying, fuss-free dinner.

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

1. Step 1: Preheat your oven to 425ºF (convection preferred). In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix gently to combine.
2. Step 2: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss and roast for an additional 4 to 7 minutes until the chicken is golden and slightly caramelized.
3. Step 3: While the chicken roasts, combine yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt in a bowl. Fold in the shredded cabbage and let the slaw rest for 10 to 15 minutes to soften and develop flavor.
4. Step 4: Warm the pitas until soft and pliable. To assemble, fill each pita with a generous layer of herby ranch slaw, top with the roasted chicken, and finish with creamy avocado cubes. Serve immediately for the best experience.

Tips & Variations

• Substitute chicken thighs for a juicier option that adds extra flavor.
• Use pre-shredded cabbage to save prep time without sacrificing taste.
• Try coconut yogurt or another non-dairy alternative to keep the slaw dairy-free.
• Add extra crunch by tossing crushed pita chips or toasted nuts into the slaw.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator. Both will keep fresh for 2 to 3 days. Reheat the chicken gently in the oven or microwave before serving. The slaw is best served cold or at room temperature and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute another protein?

Absolutely. Shrimp, tofu, or tempeh make delicious alternatives and work well with the herby ranch slaw and pita.

How should I store leftovers?

Keep the chicken and slaw in separate airtight containers in the fridge. They will stay good for up to 3 days. Reheat the chicken before serving, but serve the slaw cold or at room temperature.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.5 from 206 reviews

These Sheet Pan Chicken Pitas with Herby Ranch are a quick and flavorful weeknight meal featuring juicy, spice-roasted chicken, a creamy and tangy herb-infused ranch slaw, and ripe avocado, all wrapped in warm, soft pita bread. With minimal prep and cleanup, this dish combines smoky spices, crisp shredded cabbage, and fresh herbs for a satisfying and nutritious dinner. Perfect for busy nights, this recipe is easy to customize and sure to become a family favorite.

• Author: liam
• Prep Time: 15 mins
• Cook Time: 22 mins
• Total Time: 37 mins
• Yield: 3 servings 1x
• Category: Main course
• Method: Roasting
• Cuisine: American, Mediterranean-Inspired

Ingredients

Scale 1x2x3x

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

1. Roast the Chicken: Preheat your oven to 425ºF (convection recommended if available). In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix well. Spread the chicken and lemon slices 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 the chicken is golden, slightly caramelized, and cooked through.
2. Make the Herby Ranch Slaw: In a separate bowl, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt. Fold in the shredded cabbage and let the slaw rest for 10–15 minutes to soften and allow the flavors to meld.
3. Warm the Pitas and Assemble: Warm the pitas until soft and pliable. Stuff each pita with a generous layer of the herby ranch slaw, add the roasted chicken pieces, and top with creamy avocado cubes. Serve immediately for the best flavor and texture.

Notes

• Substitute chicken thighs for breasts if you prefer juicier meat.
• Use dairy-free yogurt alternatives like coconut yogurt to make the slaw dairy-free.
• Store leftovers by keeping the chicken and slaw separately in airtight containers; they stay fresh for up to 3 days in the refrigerator.
• Pre-shredded cabbage can save time and effort.
• For extra crunch, add crushed pita chips or toasted nuts to your pita.

Keywords: Sheet pan chicken, herby ranch slaw, roasted chicken, pita sandwich, weeknight dinner, Mediterranean-inspired, easy chicken recipe, healthy chicken dinner