Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe
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.
- 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
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
- 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.
- 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).
- 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.
- 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
