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Why Make This Recipe

Sheet Pan Chicken Pitas with Herby Ranch is a fantastic meal that combines convenience and flavor. This dish is not only quick to prepare but also healthy and satisfying. By roasting the chicken and vegetables all on one sheet pan, you save time on cleanup while enjoying a range of fresh tastes. Perfect for family dinners or meal prep, these pitas offer a delicious way to enjoy chicken and veggies in a fun, handheld form.

How to Make Sheet Pan Chicken Pitas with Herby Ranch

Ingredients:

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

Directions:

Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix everything together.
Roast the Chicken: Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, toss the chicken, and then roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
Make the Slaw: In a separate bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let the mixture rest for 10–15 minutes.
Warm and Fill Pitas: Warm the pitas in the oven or on a pan until they are soft. Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!

How to Serve Sheet Pan Chicken Pitas with Herby Ranch

These chicken pitas are best served warm. You can enjoy them as a quick lunch or a relaxed dinner. Pair them with a side salad or some fresh fruit for a complete meal. They are also perfect for entertaining friends or family, making them a hit at gatherings.

How to Store Sheet Pan Chicken Pitas with Herby Ranch

If you have leftovers, you can store the components separately to keep everything fresh. Place the chicken and cabbage slaw in airtight containers in the refrigerator for up to three days. Wrap any unused pitas in plastic wrap or foil, and they should stay fresh for a couple of days at room temperature.

Tips to Make Sheet Pan Chicken Pitas with Herby Ranch

You can adjust the spice level by adding more or less cayenne pepper to suit your taste.
If you’re short on time, consider using pre-cooked chicken or rotisserie chicken to speed up the cooking process.
Try adding other vegetables to the roasting pan, such as bell peppers or zucchini, for added color and nutrients.

Variation

You can switch up the herbs in the slaw depending on what you have. Some people love using cilantro or basil for a different flavor. Additionally, for a vegetarian option, replace the chicken with roasted chickpeas or grilled veggies.

FAQs

Can I make this recipe ahead of time?
Yes! You can prep the chicken and slaw in advance. Just store them in airtight containers and assemble the pitas right before serving.

What type of pitas should I use?
Any type of pita bread works, but whole wheat or pocket-style pitas are great for holding all the ingredients together.

Can I freeze leftover chicken pitas?
While it’s best to eat them fresh, you can freeze the chicken and slaw separately. However, it’s not advisable to freeze filled pitas, as the texture may change when thawed.