Why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch are a quick and tasty meal perfect for busy weeknights. They are easy to prepare, delicious, and a great way to enjoy healthy ingredients all in one dish. The combination of tender chicken, fresh herbs, and creamy slaw wrapped in warm pitas makes for a satisfying lunch or dinner. Plus, cooking everything on one sheet pan means fewer dishes to clean!
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
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Directions
- Prep the Oven & Chicken: Preheat the oven to 425ºF. In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
- Roast the Chicken: Spread the chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for 4–7 more minutes until caramelized and cooked through.
- Make the Slaw: In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
- Warm and Fill Pitas: Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
How to serve Sheet Pan Chicken Pitas with Herby Ranch
Serve the pitas warm, filled with the chicken, slaw, and avocado. These pitas pair well with a side of fresh fruit or a light salad for a complete meal. Enjoy them as they are, or with your favorite condiments like hot sauce or extra ranch dressing.
How to store Sheet Pan Chicken Pitas with Herby Ranch
Store any leftover chicken and slaw in airtight containers in the fridge. The chicken will stay good for up to 3 days. If you want to keep the pitas fresh, store them separately. When ready to eat, warm the chicken and slaw again, and fill fresh pitas.
Tips to make Sheet Pan Chicken Pitas with Herby Ranch
- For extra flavor, marinate the chicken in the spice mix for a couple of hours before cooking.
- If you like a bit more heat, add more cayenne pepper or some sliced jalapeños to the slaw.
- Experiment with other herbs like cilantro or basil if you don’t have dill and parsley.
Make-Ahead & Meal-Prep Guide
Marinate for max flavor: Toss chicken with spices, oil, and lemon slices; cover and chill up to 24 hours.
Herby ranch, ahead: Whisk the yogurt, herbs, lemon, and oil 1–2 days in advance. Store separate from cabbage to prevent watery slaw. Fold in cabbage 10–15 minutes before serving.
Batch the chicken: Roast two sheet pans at once (switch racks halfway). Cool extras fast, then refrigerate for 3 days or freeze up to 2 months.
Reheat like a pro: Warm chicken in a 350ºF oven for 6–8 minutes or in a skillet with a splash of water. Don’t reheat the slaw—keep it cold and crunchy.
Pita strategy: Warm pitas briefly over a burner, in a dry skillet, or wrapped in foil at 300ºF for 5 minutes. Lightly toast cut sides to keep them from getting soggy.
Grab-and-go bowls: Pack chicken + avocado separately; bring pitas and slaw in their own containers. Assemble right before eating.
Variation
You can easily switch up the veggies in the slaw. Try adding shredded carrots, bell peppers, or even sliced radishes for extra crunch and flavor. Additionally, you can use different proteins like turkey or tofu to suit your dietary preferences.
FAQs
1) Can I use chicken thighs instead of breasts?
Yes—boneless, skinless thighs stay extra juicy. Cut to 1-inch pieces and roast 2–4 minutes longer if needed until cooked through.
2) My slaw gets watery—how do I keep it crisp?
Salt the shredded cabbage with a pinch of salt, rest 10 minutes, then pat dry before mixing; or dress it right before serving. Keep dressing and cabbage separate for meal prep.
3) No yogurt on hand—what can I swap?
Use sour cream, kefir (thicker is better), or full-fat mayo + a splash of lemon. Dairy-free? Try unsweetened coconut yogurt or cashew yogurt.
Sheet Pan Chicken Pitas with Herby Ranch
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 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 lemon, juiced
- 2 tbsp olive oil
- Kosher salt to taste
- 0.5 small head green cabbage, shredded
For Assembling
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat the oven to 425ºF. In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
Cooking
- Spread the chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for 4-7 more minutes until caramelized and cooked through.
Making the Slaw
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10-15 minutes.
Assembly
- Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately.