Description
These Sheet Pan Chicken Pitas with Herby Ranch are a delicious and easy weeknight meal featuring juicy, spice-roasted chicken paired with a creamy, fresh herby slaw and buttery avocado, all wrapped in warm pita bread. Ready in just 37 minutes, this recipe is perfect for quick preparation and minimal cleanup, delivering vibrant flavors and satisfying textures.
Ingredients
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
- Prep the Oven & Chicken: Preheat your oven to 425ºF (220ºC). In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything together until the chicken is evenly coated with the spice mixture.
- Roast the Chicken: Arrange the chicken and lemon slices in a single layer on a sheet pan. Roast in the preheated oven for 15 minutes, then toss the chicken pieces to promote even cooking. Continue roasting for an additional 4 to 7 minutes until the chicken is caramelized on the edges and cooked through.
- Make the Slaw: In a medium bowl, whisk together the plain yogurt, chopped fresh dill, parsley, chives, lemon juice, olive oil, and salt to taste. Fold in the shredded green cabbage and let the slaw rest for 10 to 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
- Warm and Fill Pitas: Warm the pita breads until soft and pliable, either in the oven or on a stovetop pan. Fill each pita with a portion of the herby ranch slaw, some of the roasted chicken, and cubed ripe avocado. Serve immediately while warm for the best texture and flavor.
Notes
- Substitute chicken thighs for boneless, skinless breasts if you prefer a juicier texture.
- You can swap plain yogurt for dairy-free alternatives such as coconut yogurt to make this recipe dairy-free.
- Store leftover slaw and chicken separately in airtight containers; they will keep for up to 3 days in the refrigerator.
