Sheet Pan Chicken Pitas with Herby Ranch

Enjoy delicious pitas filled with caramelized chicken, crunchy cabbage, and zesty herby ranch, perfect for a cozy dinner or a quick meal.

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Prep Time 20

Cook Time 22

Total Time 42

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

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 Herby Ranch 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
kosher salt to taste Kosher salt to taste
0.5 small head green cabbage, shredded

For Serving

2-3 pitas
1 ripe avocado, cubed

Method

Preparation

Preheat your oven to 425ºF.
In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil.
Toss in the lemon slices and give it a good mix.

Roasting

Spread the chicken and lemon slices in a single layer on a sheet pan.
Roast for 15 minutes, toss it around, then roast for an additional 4–7 more minutes until everything is nicely caramelized and cooked through.

Making the Slaw

In a separate bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
Fold in the shredded cabbage and let it rest for 10–15 minutes.

Assembling the Pitas

Warm your pitas until soft.
Fill each one with a scoop of slaw, roasted chicken, and cubed avocado.
Serve warm and enjoy immediately!

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. For reheating, toss everything back in the oven or warm in the microwave. Customize with toppings like shredded cheese or nuts.