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Sheet Pan Chicken Pitas with Herby Ranch

Enjoy these quick and easy sheet pan chicken pitas filled with roasted seasoned chicken, creamy slaw, and fresh avocado, all with minimal cleanup.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
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 whole 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 whole lemon, juiced
  • 2 tbsp olive oil
  • kosher salt to taste kosher salt
  • 0.5 small head green cabbage, shredded
For Assembling Pitas
  • 2-3 pieces pitas
  • 1 whole ripe avocado, cubed

Method
 

Preparation
  1. Preheat oven to 425ºF.
  2. 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.
Cooking
  1. Spread chicken and lemons on a sheet pan in a single layer.
  2. Roast for 15 minutes, toss, then roast for an additional 4–7 minutes until caramelized and cooked through.
Making the Slaw
  1. In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
  2. Fold in shredded cabbage and let rest for 10–15 minutes.
Assembling
  1. Warm the pitas until soft.
  2. Fill each pita with slaw, roasted chicken, and avocado cubes.
  3. Serve warm and enjoy immediately!

Notes

Store leftovers in the fridge for about 3-4 days. Keep chicken and slaw separate from pitas for optimal freshness. The chicken can be prepped and kept in the fridge or frozen for later use—remember to thaw it first.