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Delicious sheet pan chicken pitas served with herby ranch dressing

Sheet Pan Chicken Pitas with Herby Ranch

A quick and delicious meal that combines roasted chicken with a fresh herb slaw, all served in warm pitas—perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 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 Adjust to taste for spice level
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil
  • 0.5 lemon sliced
Slaw Ingredients
  • 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 lemon Juice from
  • 2 tbsp olive oil (for the slaw)
  • to taste Kosher salt
  • 0.5 small head green cabbage, shredded
Pita and Topping
  • 2-3 pieces pitas Warm before serving
  • 1 ripe avocado, cubed

Method
 

Preparation
  1. Preheat your oven to 425ºF.
  2. 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.
Cooking
  1. 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
  1. 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.
Serve
  1. Warm the pitas until soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!

Notes

These pitas are best served warm. They also make a great lunch if you have leftovers. Make sure to cut your chicken into even pieces so they cook evenly. The slaw can be made ahead of time and stored in the fridge for an easy meal prep option.