Sheet Pan Chicken Pitas with Herby Ranch

A quick and flavor-packed recipe for Sheet Pan Chicken Pitas with Herby Ranch, perfect for weeknight dinners and family-friendly meals.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

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
0.5 small head green cabbage, shredded

For Assembly

2–3 pieces pitas
1 ripe avocado, cubed

Method

Preparation

Preheat your oven to 425ºF.
In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix again until everything is coated.

Cooking

Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes.
After that, toss the chicken, then roast for another 4–7 minutes until caramelized and cooked through.

Making the Slaw

In a mixing bowl, whisk together the 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 they’re soft. Stuff each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!

Notes

Timing is key: Roast your chicken and prepare your slaw simultaneously to cut down on prep time. You can swap out the protein for turkey or tofu, and add your favorite spices or hot sauce for extra flavor. If you want to mix things up, try using different herbs or adding sautéed bell peppers.