Sheet Pan Chicken Pitas with Herby Ranch Recipe
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.
- 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
