Why Make This Recipe
Sheet Pan Chicken Pitas with Herby Ranch is a quick and delicious meal. You can cook everything on one pan, making cleanup easy. This recipe is perfect for busy weeknights when you want something tasty without much hassle. Plus, it’s packed with flavor and fresh ingredients, making it a great option for the whole family.
How to Make Sheet Pan Chicken Pitas with Herby Ranch
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 (for the slaw)
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Directions
- Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, mix the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix again.
- Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes. After 15 minutes, toss the chicken, then roast for an additional 4–7 minutes until caramelized and cooked through.
- Make the Slaw: In a separate bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes to soften.
- Warm and Fill Pitas: Warm the pitas until soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
These pitas are best served warm. You can enjoy them as a main dish or pair them with a side salad for a complete meal. They also make a great lunch if you have leftovers!
How to Store Sheet Pan Chicken Pitas with Herby Ranch
To store leftovers, place your chicken and slaw in separate airtight containers in the fridge. They should stay fresh for 3–4 days. When you’re ready to eat again, reheat the chicken in the oven or microwave before filling your pitas with fresh slaw and avocado.
Tips to Make Sheet Pan Chicken Pitas with Herby Ranch
- Make sure to cut your chicken into even pieces so they cook evenly.
- Feel free to adjust the spice level by adding more or less cayenne pepper.
- The slaw can be made ahead of time and stored in the fridge for an easy meal prep option.
Variation
You can switch out the chicken for shrimp or tofu if you want a different protein. Additionally, you can mix in other vegetables like carrots or bell peppers into the slaw for added crunch and flavor.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it fully before cooking.
2. What can I use instead of yogurt?
If you prefer a dairy-free option, you can use a non-dairy yogurt alternative like almond or coconut yogurt.
3. How do I make it gluten-free?
To make this recipe gluten-free, use gluten-free pitas or lettuce wraps instead.
Enjoy your delicious Sheet Pan Chicken Pitas with Herby Ranch!
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- Preheat your oven to 425ºF.
- In a large bowl, mix the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix again.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes. After 15 minutes, toss the chicken, then roast for an additional 4–7 minutes until caramelized and cooked through.
- In a separate bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes to soften.
- Warm the pitas until soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
