Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

Introduction

These Sheet Pan Chicken Pitas with Herby Ranch are a quick and flavorful meal perfect for busy weeknights. Tender, spiced chicken roasted alongside lemon slices is paired with a fresh, creamy herb-infused slaw and creamy avocado, all wrapped in warm pita bread.

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

Instructions

1. Step 1: Preheat the 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 lemon slices and mix well to coat.
2. Step 2: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes, then toss the chicken. Return to the oven and roast for another 4 to 7 minutes until the chicken is caramelized and cooked through.
3. Step 3: While the chicken roasts, prepare the herby ranch slaw. In a bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let the slaw rest for 10 to 15 minutes to meld the flavors.
4. Step 4: Warm the pitas until they are soft and pliable. Fill each pita with a generous amount of herby ranch slaw, roasted chicken, and cubed avocado. Serve immediately while warm.

Tips & Variations

• Use Greek yogurt for a thicker, creamier slaw or a dairy-free yogurt to keep the dish vegan-friendly.
• For extra heat, add a pinch more cayenne pepper or some sliced jalapeños to the chicken seasoning.
• Try swapping green cabbage for purple cabbage or adding shredded carrots for more color and crunch.
• If you prefer, grill the chicken instead of roasting for a smoky flavor.

Storage

Store any leftover roasted chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave. The slaw is best eaten cold or at room temperature and may release some liquid if stored—give it a quick stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add extra juiciness. Adjust cooking time as needed since thighs may take a few minutes longer to cook through.

How do I keep the pitas from getting soggy?

To prevent soggy pitas, fill them just before serving and avoid adding too much wet slaw. Warm the pitas separately and serve immediately after assembling.

Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This Sheet Pan Chicken Pitas with Herby Ranch is a quick and flavorful meal combining tender roasted chicken seasoned with smoky spices and a zesty herby ranch slaw. Served with soft pita bread and creamy avocado cubes, this recipe is perfect for a wholesome lunch or dinner that comes together with minimal cleanup.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 2–3 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken:

• 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

For the Herby Ranch Slaw:

• 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

For Serving:

• 2–3 pitas
• 1 ripe avocado, cubed

Instructions

1. Prep the Oven & Chicken: Preheat your oven to 425ºF (220ºC). In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to evenly coat the chicken with the spice mixture. Add the sliced lemon and mix again to incorporate their flavor.
2. Roast the Chicken: Spread the seasoned chicken and lemon slices out in a single layer on a sheet pan. Place in the preheated oven and roast for 15 minutes. After 15 minutes, toss the chicken to ensure even cooking, then roast for an additional 4 to 7 minutes, until the chicken is caramelized and cooked through, with an internal temperature of 165ºF (74ºC).
3. Make the Slaw: While the chicken roasts, whisk together the plain yogurt, chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt in a bowl. Gently fold in the shredded cabbage. Allow the slaw to rest for 10 to 15 minutes so the flavors meld and the cabbage softens slightly.
4. Warm and Fill Pitas: Warm the pita breads until they are soft and pliable. Fill each pita generously with the herby ranch slaw, roasted chicken pieces, and the cubed avocado. Serve immediately while warm and fresh.

Notes

• You can substitute plain yogurt with a non-dairy alternative for a dairy-free version.
• Adjust the cayenne pepper quantity to control the spice level.
• To save time, shred pre-packaged cabbage or use coleslaw mix.
• Leftovers can be refrigerated and reheated; keep the slaw separate to maintain crunch.
• For extra flavor, add a drizzle of extra lemon juice or hot sauce to the filling.

Keywords: sheet pan chicken, chicken pitas, herby ranch slaw, roasted chicken, pita sandwich, easy dinner, quick meal, healthy chicken recipe