Go Back

Sheet Pan Chicken Pitas with Herby Ranch

A simple and delicious meal of roasted chicken and fresh slaw served in warm pitas, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 pitas
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp brown sugar
  • 1.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil
  • 0.5 lemon, sliced
For the Slaw
  • 0.5 cup plain yogurt (or non-dairy alternative)
  • 0.25 cup fresh dill, finely chopped
  • 0.25 cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 0.5 lemon juice
  • 2 tbsp olive oil
  • to taste Kosher salt
  • 0.5 small head green cabbage, shredded
For Serving
  • 2–3 pitas
  • 1 ripe avocado, cubed

Method
 

Preparation
  1. Preheat the oven to 425ºF.
  2. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
Cooking
  1. Spread chicken and lemons on a sheet pan in a single layer.
  2. Roast for 15 minutes, toss, then roast for an additional 4–7 minutes until caramelized and cooked through.
Making the Slaw
  1. In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
  2. Fold in shredded cabbage and let rest for 10–15 minutes.
Assembly
  1. Warm the pitas until soft.
  2. Fill each with slaw, roasted chicken, and avocado cubes.
  3. Serve warm and enjoy immediately!

Notes

Best served warm. Add extra lemon wedges or fresh herbs for garnish. Pairs well with a side salad or fresh fruit.