Introduction

Sheet Pan Chicken Pitas with Herby Ranch is a quick, flavorful meal that comes together easily on one pan. Roasted chicken pairs perfectly with a tangy, fresh herb slaw and creamy avocado for a satisfying dinner or lunch.

Two pita sandwiches sit side by side on a white marbled surface, each filled with multiple layers. The bottom layer inside the pita is fresh green spinach leaves, followed by charred, golden-brown grilled chicken pieces with a slightly crispy texture. On top of the chicken are thin slices of green pickles. Above that is a thick layer of finely shredded pale green cabbage mixed with hints of orange carrots. Drizzled on the cabbage is a creamy, light green herb sauce with visible small herb bits. Sprigs of fresh dill add a final touch on the cabbage layer. The pita bread itself is light brown, soft but toasted, folded thickly around the fillings. Nearby, a white bowl holds more of the shredded cabbage salad, and another white bowl contains the creamy herb sauce with a wooden small spoon inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 425ºF (use convection if available). In a bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add lemon slices for a bright citrus punch.
Step 2: Spread the chicken and lemon slices evenly on a sheet pan. Roast for 15 minutes, then toss and roast for another 4–7 minutes until the chicken is golden and caramelized.
Step 3: Meanwhile, in a separate bowl, combine yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt. Fold in shredded cabbage and let the slaw sit for 10–15 minutes to soften and meld flavors.
Step 4: Warm the pitas until soft. Fill each pita with a generous layer of herby ranch slaw, top with roasted chicken, and finish with cubed avocado for creaminess.

Tips & Variations

For extra spice, increase the cayenne pepper or add a dash of hot sauce to the slaw.
Swap chicken breasts for thighs if you prefer juicier meat.
The herb ranch slaw works wonderfully as a topping for tacos, burgers, or as a salad on its own.
Use whole wheat or gluten-free pitas to suit your dietary needs.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven or microwave until warmed through. The slaw is best served cold or at room temperature and can be eaten as a refreshing side or topping.

How to Serve

The image shows three pita bread wraps placed side by side on crumpled brown paper inside a wooden box, with a white marbled texture beneath. Each pita contains three main layers: the bottom layer is filled with golden-brown grilled chicken pieces with a slightly charred look, the middle layer has shredded light green lettuce and thin slices of cucumber, and the top layer is drizzled with a creamy pale green sauce with small herb pieces visible, garnished with fresh dill sprigs. In front of the pitas, there is a small white bowl filled with the same creamy green sauce and a silver spoon resting inside. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken can be used to save time. Simply warm it up and assemble with the slaw and pitas as instructed.

What can I substitute for plain yogurt in the herby ranch slaw?

You can substitute plain yogurt with a non-dairy alternative like coconut or almond yogurt, or even use sour cream or mayonnaise for a richer flavor.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.6 from 89 reviews

Sheet Pan Chicken Pitas with Herby Ranch is a vibrant and flavorful meal combining tender roasted chicken with a fresh, creamy herby ranch slaw. This easy-to-make recipe uses simple spices and fresh herbs to create a deliciously balanced dish perfect for weeknight dinners or casual entertaining. The citrusy roasted chicken and cooling yogurt-based slaw wrapped in soft pita bread make for a wholesome, satisfying lunch or dinner.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 3 servings 1x
Category: Dinner
Method: Baking
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

Roast the Chicken: Preheat your oven to 425ºF (use convection if available for even cooking). In a bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices to the mix for a fresh citrus flavor. Spread the chicken and lemon slices evenly on a sheet pan in a single layer. Roast for 15 minutes, then toss to turn the chicken. Continue roasting for an additional 4–7 minutes until the chicken is golden and slightly caramelized.
Prepare the Herby Ranch Slaw: In a separate bowl, combine plain yogurt, chopped dill, parsley, minced chives, lemon juice, olive oil, and a pinch of kosher salt. Mix well. Fold in the shredded green cabbage, ensuring it is well coated with the herby ranch dressing. Let the slaw sit for 10–15 minutes to soften and blend the flavors.
Assemble the Pitas: Warm the pitas until soft and pliable. Stuff each pita with a hearty layer of the herby ranch slaw, add the roasted chicken pieces on top, and finish by adding cubed ripe avocado. Serve immediately for a delightful combination of flavors and textures.

Notes

Using convection baking helps the chicken cook evenly and caramelize better.
Lemon slices add a subtle citrus aroma and flavor when roasted with the chicken.
The herby ranch slaw can be prepared ahead and stored in the refrigerator for up to 2 days.
This slaw is versatile and can also be used as a topping for tacos or burgers.
Be careful not to overcook the chicken to keep it tender and juicy.
For a dairy-free version, substitute plain yogurt with a non-dairy alternative like coconut or almond yogurt.

Keywords: sheet pan chicken, chicken pitas, herby ranch slaw, roasted chicken, easy dinner, healthy pita sandwich