Sheet Pan Chicken Pitas with Herby Ranch

There’s something truly delightful about wrapping roasted chicken in warm pitas, especially when that chicken is bursting with flavor from a blend of spices and sweet brown sugar. This Sheet Pan Chicken Pitas with Herby Ranch recipe is not just a wholesome meal; it’s a vibrant explosion of taste and texture made easily on a single sheet pan. My family loves how the smoky spices complement the freshness of the herby ranch slaw, making it a go-to dish for busy weeknights or casual get-togethers.

What Makes This Recipe Special

This recipe stands out for many reasons, but its simplicity and flavor are what make it a favorite in my kitchen. It’s quick to prepare, making it ideal for busy weeknights, and it’s budget-friendly without skimping on excitement. Every component—from the succulent roasted chicken to the crispy, colorful cabbage slaw—adds layers of taste that even the pickiest eaters will enjoy.

"This dish is my family’s new favorite! The chicken was juicy and the herby ranch slaw was a refreshing surprise!" – A happy home cook

Your Easy Cooking Guide

Preparing these Sheet Pan Chicken Pitas is as easy as 1-2-3. The process begins with marinating the chicken, followed by roasting everything on a sheet pan. In parallel, you’ll whip up a tangy herby ranch slaw that perfectly balances the richness of the chicken. In just a short while, your kitchen will be filled with mouthwatering aromas, and you’ll have a complete meal ready to serve.

Everything You Need for This Recipe

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

Feel free to substitute the yogurt with a dairy-free alternative or swap the herbs based on what you have on hand!

Step-by-Step Directions

1. Prep Your Oven and Chicken: Preheat your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated. Add the lemon slices for added flavor and mix again.
2. Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for about 15 minutes. After that, give them a toss and continue roasting for another 4–7 minutes, until caramelized and cooked through.
3. Make the Slaw: While the chicken roasts, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl. Once well-combined, fold in the shredded cabbage and let it sit for 10–15 minutes for the flavors to meld.
4. Warm and Fill Pitas: Warm the pitas in the oven or on a pan until soft. Fill each pita with a generous amount of the slaw, followed by the roasted chicken, and top with cubed avocado. Serve warm and enjoy immediately!

Tips for Serving

To elevate your pitas even further, consider drizzling extra herby ranch on top before serving or adding fresh vegetables like sliced cucumbers or cherry tomatoes. You could also serve these with a side of crispy sweet potato fries for an extra touch of comfort or a light cucumber salad for freshness.

Best Way to Store Sheet Pan Chicken Pitas with Herby Ranch

To keep your leftovers tasting great, store any unused chicken and slaw in airtight containers in the fridge. They can be kept for up to 3 days. However, it’s best to store them separately to maintain the crispiness of the slaw. When reheating the chicken, ensure it’s heated thoroughly to at least 165ºF for safety.

Pro Chef Tips

• Marinate the Chicken Longer: If you have extra time, let the chicken marinate for an hour or even overnight. This will enhance its flavor.
• Chop Smart: To save time, use pre-shredded cabbage or mix in some packaged coleslaw mix for the slaw.
• Flavor Boosts: Try adding a pinch of cumin or coriander to the chicken spice blend for a unique twist.

Creative Twists

Want to add a spin to this recipe? Consider using grilled chicken instead of roasted or incorporating other veggies like bell peppers or zucchini on the sheet pan. You can also try different herbs in the slaw such as cilantro for a bit of a Mexican flair, or swap regular pitas for whole wheat or gluten-free options.

Your Questions Answered

How long does this recipe take to prepare?

From start to finish, the recipe takes about 30-40 minutes, making it a great option for a quick dinner.

Can I use frozen chicken breasts?

Yes, but you will need to thaw them before marinating and roasting. A good trick is to leave them in the fridge overnight or use the defrost setting on your microwave.

How can I make it dairy-free?

Substitute the plain yogurt with a non-dairy yogurt alternative, and you’ll create a deliciously creamy slaw without any dairy!

By following this guide, you’ll experience the joy of making a deliciously balanced meal that brings the family together around the table. Enjoy your cooking adventure!

Sheet Pan Chicken Pitas with Herby Ranch

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-free

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Description

A delightful recipe featuring roasted chicken wrapped in warm pitas, complemented by a vibrant herby ranch slaw.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated. Add the lemon slices for added flavor and mix again.
2. Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for about 15 minutes. After that, give them a toss and continue roasting for another 4–7 minutes, until caramelized and cooked through.
3. While the chicken roasts, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl. Once well-combined, fold in the shredded cabbage and let it sit for 10–15 minutes for the flavors to meld.
4. Warm the pitas in the oven or on a pan until soft. Fill each pita with a generous amount of the slaw, followed by the roasted chicken, and top with cubed avocado. Serve warm and enjoy immediately!

Notes

Store any unused chicken and slaw in airtight containers in the fridge for up to 3 days, keeping them separate to maintain slaw crispiness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pita
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg

Keywords: chicken, pitas, herby ranch, sheet pan, dinner, easy recipe