why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch is a quick and easy meal that brings together flavor and convenience. Using just one pan, you can have a delicious dinner on the table in no time. The combination of juicy roasted chicken, creamy herby ranch slaw, and fresh avocado makes this dish a delightful treat. Whether you’re feeding a family or just looking for a simple meal, these pitas are sure to impress.
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
- Preheat your oven to 425ºF (220ºC).
- In a large mixing bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until well coated. Add the sliced lemons and mix again.
- Spread the seasoned chicken and lemon slices evenly on a sheet pan. Roast for about 15 minutes, then toss the chicken pieces and return to the oven for an additional 4-7 minutes until fully cooked.
- While the chicken is roasting, prepare the herby ranch slaw by whisking together plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt. Stir in the shredded cabbage and let it sit for 10-15 minutes.
- Warm the pitas in the oven or on a skillet until they are soft.
- Assemble the pitas by filling them with herby ranch slaw, roasted chicken, and cubed avocado. Serve while warm.
how to serve Sheet Pan Chicken Pitas with Herby Ranch
Serve these pitas warm or at room temperature. They are perfect for lunchboxes or casual dinners. You can also offer extra toppings like sliced tomatoes or your favorite sauces for an added touch.
how to store Sheet Pan Chicken Pitas with Herby Ranch
Store any leftovers in an airtight container in the fridge. The chicken and slaw can be kept separately to maintain the freshness of the pitas. They should last for about 3–4 days. Reheat the chicken in the oven or microwave before serving.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- For the best flavor, allow the chicken to marinate for 30 minutes before cooking.
- Feel free to add your favorite vegetables, such as bell peppers or zucchini, on the sheet pan for extra nutrition.
- If you want to make it spicier, increase the cayenne pepper to taste.
variation
You can substitute the chicken with tofu or portobello mushrooms for a vegetarian version. For a lighter option, use lettuce wraps instead of pitas.
FAQs
1. Can I use frozen chicken instead of fresh?
Yes, but make sure to thaw it completely before marinating and cooking.
2. What if I don’t have smoked paprika?
You can use regular paprika or a mix of paprika and a pinch of cumin for flavor.
3. Can I meal prep this recipe?
Absolutely! It’s great for meal prep. Just cook everything and portion it out for the week.
Sheet Pan Chicken Pitas with Herby Ranch
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Chicken
Description
A quick and easy meal featuring juicy roasted chicken, creamy herby ranch slaw, and fresh avocado, all served in warm pitas.
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
Instructions
- Preheat your oven to 425ºF (220ºC).
- In a large mixing bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until well coated. Add the sliced lemons and mix again.
- Spread the seasoned chicken and lemon slices evenly on a sheet pan. Roast for about 15 minutes, then toss the chicken pieces and return to the oven for an additional 4-7 minutes until fully cooked.
- While the chicken is roasting, prepare the herby ranch slaw by whisking together plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt. Stir in the shredded cabbage and let it sit for 10-15 minutes.
- Warm the pitas in the oven or on a skillet until they are soft.
- Assemble the pitas by filling them with herby ranch slaw, roasted chicken, and cubed avocado. Serve while warm.
Notes
For the best flavor, marinate the chicken for 30 minutes before cooking. This recipe can be adapted for a vegetarian version using tofu or portobello mushrooms.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
Keywords: chicken pitas, herby ranch, quick meal, sheet pan recipe, easy dinner
