A simple, flavorful meal that I love for its ease and minimal cleanup. Bite-sized spiced chicken roasted on a sheet pan becomes sweet and caramelized, paired with a crisp herby slaw and creamy avocado tucked into warm pita pockets. It’s fresh, satisfying, and perfect for a light summer dinner.

Why I’ll Love This Recipe

I love how quick and fuss-free this dish is—everything bakes together, meaning fewer dishes and zero stress. The brown sugar-spiced chicken caramelizes beautifully, while the vibrant slaw made with yogurt, fresh herbs, and cabbage brings a refreshing bite. Tucking it all into pita makes it feel fun and casual—perfect for family meals or easy entertaining.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken

1 lb boneless, skinless chicken breasts, cut into 1‑inch pieces
2 tablespoon brown sugar
1½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne
½ teaspoon kosher salt
1 tablespoon olive oil
Juice and slices from ½ lemon

Herby Ranch Slaw

½ cup plain yogurt (can use non-dairy)
¼ cup dill, finely chopped
¼ cup parsley, finely chopped
2 tablespoon chives, minced
Juice from ½ lemon
2 tablespoon olive oil
Kosher salt, to taste
½ small head green cabbage, finely shredded

Additional

2–3 pita pockets
1 ripe avocado, cubed

directions

Preheat oven to 425°F (use convection mode if available).
In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, olive oil, lemon juice, and lemon slices.
Spread chicken evenly on a sheet pan in a single layer.
Bake for 15 minutes, then toss the chicken pieces and roast for another 4–7 minutes until browned and caramelized.
While the chicken roasts, make the slaw: whisk together yogurt, herbs, lemon juice, olive oil, and salt in a large bowl. Add shredded cabbage and toss until well coated. Let it sit for 10–15 minutes to soften.
Warm pita pockets in the microwave or oven.
Stuff each pita with slaw, roasted chicken, and cubed avocado. Serve immediately.

Servings and timing

Serves 2–3
Prep time: 15 minutes
Cook time: 20–22 minutes
Total time: approximately 45 minutes

Variations

Vegetarian: Swap the chicken for tofu or roasted chickpeas.
Gluten-free: Use gluten-free pita or serve over rice or in lettuce wraps.
Extra heat: Add more cayenne or a few dashes of hot sauce.
Add crunch: Top with crushed pita chips or roasted seeds.
Dairy-free: Use a dairy-free yogurt alternative in the slaw.

storage/reheating

I store the cooked chicken and slaw separately in airtight containers in the refrigerator. The chicken keeps well for up to 4 days, and the slaw stays crisp for about 3 days. I reheat the chicken in the oven or microwave and keep the slaw chilled. I always assemble the pitas fresh for the best texture.

FAQs

What kind of yogurt works best for the slaw?

I prefer plain whole milk yogurt for creaminess, but Greek yogurt or non-dairy alternatives like almond or coconut yogurt work great too.

Can I make the slaw ahead of time?

Yes, I like to make the slaw a few hours ahead or even the day before. The flavors blend better over time, and the cabbage softens nicely.

How do I get the chicken extra crispy?

Make sure the chicken is spaced out on the sheet pan, use convection if available, and broil for the last 2–3 minutes for a crispier texture.

Can I freeze this meal?

I don’t recommend freezing the slaw, but the cooked chicken freezes well. I let it cool, then freeze in a sealed container for up to 2 months. Thaw and reheat before serving.

What can I use instead of pita?

I sometimes use naan, flatbread, or even tortillas. This chicken and slaw combo is also great over rice or in a salad bowl.

Conclusion

This sheet pan chicken pita recipe is a total win for my weeknight dinner lineup. With bold flavors, crisp textures, and easy cleanup, it checks all the boxes for a satisfying and stress-free meal. Whether I’m serving it in warm pitas or over rice, the combo of spiced chicken and herby ranch slaw never disappoints.