why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch are a great meal choice for their simplicity and flavor. This recipe allows you to create a delicious dinner with minimal fuss. By roasting the chicken and fresh veggies on a sheet pan, you save time on cleanup and ensure everything has a wonderful caramelized flavor. Plus, the herby ranch adds a fresh twist that elevates the meal. It’s perfect for busy weeknights or casual gatherings with friends.
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 your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix everything together well.
Roast the Chicken: Spread the chicken and lemon slices in a single layer on a sheet pan. Roast them in the oven for about 15 minutes, then toss them around and roast for an additional 4–7 minutes until the chicken is cooked through and caramelized.
Make the Slaw: In another bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for about 10–15 minutes.
Warm and Fill Pitas: Warm the pitas until they are soft. Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!
how to serve Sheet Pan Chicken Pitas with Herby Ranch
Serve Sheet Pan Chicken Pitas warm, filled with the vibrant slaw, roasted chicken, and creamy avocado. They make a great meal on their own but can also be paired with a side salad or some chips for a wonderful lunch or dinner.
how to store Sheet Pan Chicken Pitas with Herby Ranch
To store leftovers, place the chicken and slaw separately in airtight containers. They can stay in the fridge for up to 3 days. When ready to eat, warm the chicken in the microwave or on the stove. As for the pitas, it’s best to fill them fresh just before serving to keep them soft and delicious.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Make sure to cut the chicken into even pieces for uniform cooking.
- Feel free to experiment by adding other vegetables to the sheet pan, like bell peppers or zucchini.
- Use more or less cayenne pepper based on your spice preference.
variation
You can substitute the chicken with shrimp or tofu for a different protein option. This will also alter the cooking time slightly, so keep an eye on them.
FAQs
What can I use instead of yogurt?
You can use a non-dairy yogurt or even sour cream as an alternative.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and slaw the night before. Keep them in the fridge and roast the chicken just before serving.
How do I make it spicier?
Add more cayenne pepper or some crushed red pepper flakes to the chicken mixture before roasting. You can also serve with hot sauce on the side!
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 juice
- 2 tbsp olive oil
- to taste Kosher salt
- 0.5 small head green cabbage, shredded
For the Pitas
- 2–3 pieces pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat your oven to 425ºF.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix everything together well.
Cooking
- Spread the chicken and lemon slices in a single layer on a sheet pan. Roast them in the oven for about 15 minutes.
- Toss the chicken and lemon around and roast for an additional 4–7 minutes until the chicken is cooked through and caramelized.
Making the Slaw
- In another bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and salt.
- Fold in the shredded cabbage and let it rest for about 10–15 minutes.
Assembly
- Warm the pitas until they are soft.
- Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!