Go Back

Sheet Pan Chicken Pitas with Herby Ranch

A quick and delicious meal featuring seasoned chicken, herby ranch slaw, and warm pitas, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 350
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 whole lemon, sliced
For the Slaw
  • 0.5 cup plain yogurt (or non-dairy alternative)
  • 0.25 cup fresh dill, finely chopped
  • 0.25 cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 0.5 whole lemon, juiced
  • 2 tbsp olive oil
  • to taste kosher salt
  • 0.5 small head green cabbage, shredded
For Serving
  • 2–3 pitas Warmed
  • 1 whole ripe avocado, cubed

Method
 

Preparation
  1. Preheat the oven to 425ºF.
  2. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
Roasting
  1. Spread chicken and lemons on a sheet pan in a single layer.
  2. Roast for 15 minutes, toss, then roast 4–7 more minutes until caramelized and cooked through.
Making the Slaw
  1. In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
  2. Fold in shredded cabbage and let rest for 10–15 minutes.
Assembly
  1. Warm the pitas until soft.
  2. Fill each with slaw, roasted chicken, and avocado cubes.
  3. Serve warm and enjoy immediately!

Notes

Cut the chicken into evenly sized pieces to ensure even cooking. For extra flavor, marinate the chicken in the seasoning for a few hours before cooking. Adjust the amount of cayenne powder according to your spice preference. Use your favorite herbs for the slaw to customize the taste.