I love a quick and tasty dinner that satisfies everyone in my family. Today, I’m excited to share my recipe for Sheet Pan Chicken Pitas with Herby Ranch. This dish is filled with juicy roasted chicken, fresh cabbage slaw, and creamy avocado, all tucked into soft pitas.
When I was a kid, Mom Eva used to make a similar dish for easy weeknight meals. It reminds me of those cozy family dinners when everyone gathered around the table, laughing and enjoying each other’s company.
Your Ingredients List
- 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
My Go-To Equipment
- Large bowl
- Sheet pan
- Whisk
- Knife and cutting board
The Simple Steps to Follow
- Preheat the oven to 425ºF.
- 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.
- Spread chicken and lemons on a sheet pan in a single layer.
- Roast for 15 minutes, toss, then roast for 4–7 more minutes until caramelized and cooked through.
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
- Fold in shredded cabbage and let rest for 10–15 minutes.
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!
Healthy Twists on a Classic
You can switch up the chicken for chickpeas or tofu for a veggie version. Using whole grain pitas can add more fiber to your meal. You could also add extra veggies like bell peppers or cucumbers for more crunch and flavor.
Serving Suggestions From My Table
I love to serve these pitas with a side of fresh fruit or a simple salad. Sliced oranges or strawberries can add a sweet contrast. A chilled drink like sparkling water with lemon rounds out the meal perfectly on warm days.
Getting It Just Right
Make sure to toss the chicken halfway through roasting for even cooking. The chicken is done when it reaches an internal temperature of 165ºF. If you like it extra crispy, leave it in the oven for a few more minutes.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. The chicken and slaw can last for about 3 days. When ready to eat, you can reheat the chicken in the microwave or oven and fill fresh pitas with the slaw and avocado.
Enjoy Every Moment
This Sheet Pan Chicken Pitas with Herby Ranch recipe is not just a meal; it is a chance to gather with family and friends. Enjoy every bite and every conversation that comes with it.
A Few Common Questions
What is the best way to prepare the Sheet Pan Chicken Pitas with Herby Ranch?
The best way is to follow the simple steps, ensuring you preheat the oven and toss the chicken well in the spices. It is all about flavor and making sure to roast it until golden.
Can I make the slaw ahead of time for the Sheet Pan Chicken Pitas with Herby Ranch?
Yes! You can make the slaw in advance. Just store it in the fridge for up to a day before serving. However, add the avocado right before you fill the pitas to keep it fresh.
What can I add to the Sheet Pan Chicken Pitas with Herby Ranch for more flavor?
You can add more spices, such as cumin or black pepper, to the chicken. Mixing different herbs into the ranch or adding hot sauce can create a bold flavor profile.
Print
Sheet Pan Chicken Pitas with Herby Ranch
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and tasty dinner filled with juicy roasted chicken, fresh cabbage slaw, and creamy avocado, all tucked into soft 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 the oven to 425ºF.
- 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.
- Spread chicken and lemons on a sheet pan in a single layer.
- Roast for 15 minutes, toss, then roast for 4–7 more minutes until caramelized and cooked through.
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
- Fold in shredded cabbage and let rest for 10–15 minutes.
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!
Notes
You can replace chicken with chickpeas or tofu for a vegetarian version. Use whole grain pitas for added fiber.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken, pitas, herby ranch, easy dinner, family meal, roasted chicken