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Sheet Pan Chicken Pitas with Herby Ranch

A flavor-packed easy weeknight dinner with juicy chicken, fresh herbs, and creamy slaw served in soft pitas.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
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, juiced
  • 2 tbsp olive oil
  • to taste kosher salt
  • 0.5 small head green cabbage, shredded
For Assembly
  • 2-3 pitas
  • 1 ripe avocado, cubed

Method
 

Preparation
  1. Preheat your 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 the chicken and lemons on a sheet pan in a single layer. 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 the shredded cabbage and let it rest for 10–15 minutes.
Assembly
  1. Warm the pitas until soft.
  2. Fill each with slaw, roasted chicken, and cubed avocado.
  3. Serve warm and enjoy immediately!

Notes

Prep Ahead: Marinade the chicken the night before to really amp up the flavor. Customize it: Feel free to swap the cabbage for your favorite crunchy veggie. Carrots or bell peppers work amazing too! Switch Up the Herbs: If dill or parsley isn’t your jam, basil or cilantro could add an exciting twist!