Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch are a simple and delicious dinner option. This meal combines juicy roasted chicken with a fresh, creamy slaw, all wrapped in soft pita bread. You can prepare everything on one sheet pan, making cleanup easy. The bright flavors of the herbs and lemon elevate the chicken, while the avocado adds a creamy touch. This dish is perfect for busy weeknights or casual get-togethers. You can even customize it with your favorite veggies or dips. Enjoy fresh and wholesome flavors with this tasty recipe.

Why You’ll Love This Sheet Pan Chicken Pitas with Herby Ranch

These Sheet Pan Chicken Pitas are a quick and easy meal that you can whip up in no time. With just a few simple ingredients, you get a tasty combination of roasted chicken, fresh slaw, and creamy dressing. Plus, it’s all made on one pan, saving you time on cleanup. The layers of flavor make each bite exciting. Whether you’re cooking for the family or entertaining friends, these pitas will be a hit at the table. Everyone will love the satisfying crunch of the slaw paired with the tender chicken.

How to Make Sheet Pan Chicken Pitas with Herby Ranch

Ingredients You’ll Need

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

Step-by-Step Directions

Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix everything together well.

Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes, then toss the chicken. Roast for an additional 4–7 minutes until the chicken is caramelized and fully cooked.

Make the Slaw: In a bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Once combined, fold in the shredded cabbage and let it sit for 10–15 minutes.

Warm and Fill Pitas: Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!

How to Serve Sheet Pan Chicken Pitas with Herby Ranch

Serve these flavorful pitas on a platter for easy sharing. Pair them with extra herby ranch dressing for dipping, or enjoy them alongside a simple side salad. They make a great lunch option as well!

How to Store Sheet Pan Chicken Pitas with Herby Ranch

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to three days. To reheat, warm the chicken and slaw separately before filling the pitas again.

Tips for the Best Sheet Pan Chicken Pitas with Herby Ranch

Use fresh herbs for the best flavor in the ranch dressing. Feel free to customize the slaw by adding other crunchy veggies. For extra creaminess, you can add more avocado to each pita.

Recipe Variations

You can swap the chicken for other proteins like tofu or shrimp. Feel free to change up the herbs in the ranch dressing for different flavors, or add spices to the chicken for an extra kick.

Frequently Asked Questions (FAQs)

Can I make these pitas ahead of time?
Yes! You can prepare the chicken and slaw a day ahead, then fill the pitas just before serving.

What can I use instead of yogurt?
You can use non-dairy yogurt or even sour cream for a similar texture and flavor.

Are these pitas gluten-free?
To make this dish gluten-free, use gluten-free pitas and ensure your other ingredients are certified gluten-free.

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