Ever bitten into a warm pita stuffed with perfectly seasoned chicken, creamy slaw, and fresh avocado? If not, get ready for a flavor explosion! This recipe for Sheet Pan Chicken Pitas with Herby Ranch is a game-changer – it’s quick, easy, and cleanup involves just one pan. Who doesn’t love that?
Why Make This Recipe
You’re going to love these pitas for a couple of reasons. First off, easy cleanup can’t be overstated. With everything roasted on one sheet pan, you can enjoy your meal without the pesky dish pile-up. Secondly, this recipe is family-friendly—kids and adults alike will dig into these vibrant flavors. And let’s not forget: it’s affordable, so your wallet will thank you too!
Ingredients
You don’t need fancy stuff — just these basics!
- 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 oven to 425ºF. In a large bowl, toss 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 chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast 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 shredded cabbage and let 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 Make Sheet Pan Chicken Pitas with Herby Ranch (Overview)
The beauty of this recipe lies in its simplicity. Start by seasoning your chicken with some warm spices and brown sugar, then toss those juicy bites in the oven while you whip up a creamy slaw. Pro tip: Don’t skip the fresh herbs—they elevate the flavor like nothing else! When everything’s ready, warm up those pitas, load them up, and you’ve got yourself a delicious meal that’s sure to impress. Trust me, the aroma alone will have your family racing to the table! 😉
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
Serve up these pitas on a platter, and watch as the vibrant colors of the fresh herbs and roasted chicken pop against the warm pita. Just imagine that crispy cabbage slaw paired with creamy avocado—pure bliss! You can also drizzle a bit more yogurt sauce on top for that extra touch. Nothing like biting into a pita stuffed with crunchy, fresh goodness to make you feel alive!
How to Store Sheet Pan Chicken Pitas with Herby Ranch
You can keep leftovers in the fridge for about 3-4 days. Just make sure to store the chicken and slaw separately from the pitas for optimal freshness. For a quick reheat, toss the chicken in the microwave or an oven for a few minutes. If you want to make it ahead, the chicken can be prepped and kept in the fridge or even frozen for later use—just remember to thaw it first!
Tips to Make Sheet Pan Chicken Pitas with Herby Ranch
- Timing is key. Roast the chicken to the perfect caramelized point—don’t pull it out too soon!
- Swap ingredients. Try using Greek yogurt for an extra tangy flavor or toss in some other veggies in the slaw for added crunch.
- Texture matters. Toast the pitas slightly before filling; it adds a delightful contrast to the creamy filling.
Variation
Feeling adventurous? You can easily make these pitas vegan by switching the chicken for chickpeas and using a plant-based yogurt. Need a flavor twist? Try adding BBQ sauce to the chicken for a smoky flair or throw in some spicy jalapeños for a kick!
FAQs
Can I use frozen chicken?
Yes! Just make sure to thaw it completely before cooking for even seasoning.
What can I substitute for yogurt?
You can use sour cream or a non-dairy yogurt alternative; either works fine!
How do I make this recipe ahead of time?
You can prep the chicken and slaw the night before. Just assemble the pitas when you’re ready to eat!
📌 Pin this recipe for your next cozy dinner night!
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- Preheat oven to 425ºF.
- In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
- Spread chicken and lemons on a sheet pan in a single layer.
- Roast for 15 minutes, toss, then roast for an additional 4–7 minutes until caramelized and cooked through.
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
- Fold in shredded cabbage and let rest for 10–15 minutes.
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!
