Sheet Pan Chicken Pitas with Herby Ranch
A quick and comforting weeknight meal of warm pita filled with caramelized chicken and bright herby ranch slaw, perfect for casual dinners or potlucks.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Trim chicken pieces to a uniform size for even cooking.
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper Reduce or omit for a milder dish.
- 0.5 tsp kosher salt
- 1 tbsp olive oil (for tossing chicken)
- 0.5 lemon, sliced Roasts with chicken for sweetness.
For the Herby Ranch Slaw
- 0.5 cup plain yogurt (or non-dairy alternative) Keeps the dressing creamy.
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 0.5 lemon juice From the same lemon used for the chicken.
- 2 tbsp olive oil (for the herby ranch)
- Kosher salt to taste
- 0.5 small head green cabbage, shredded
For Serving
- 2–3 pitas Warm until soft and pliable.
- 1 ripe avocado, cubed Adds creaminess.
Instructions
Prep the Oven & Chicken
- Preheat your oven to 425ºF (220ºC).
- In a large bowl, add the chicken pieces, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, and kosher salt. Drizzle olive oil over the mixture.
- Toss well until every piece is lightly coated. Add the lemon slices to the mixture.
- Letting the chicken rest in the fridge for 10–15 minutes enhances the flavor.
Roast the Chicken
- Spread the chicken and lemon slices in a single layer on a rimmed sheet pan.
- Roast for 15 minutes, tossing halfway for even browning.
- Check for doneness with an instant-read thermometer to ensure they reach 165ºF.
- Broil for an additional 1-2 minutes for a deeper char, if desired.
Make the Herby Ranch Slaw
- In a medium bowl, whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt.
- Fold in the shredded cabbage until fully coated and let it rest for 10–15 minutes.
Warm and Fill Pitas
- Warm pitas until pliable by toasting them briefly in a dry skillet.
- Slice open warm pitas and layer with herby ranch slaw, roasted chicken pieces, and avocado. Serve immediately.
Notes
For crunch, consider adding toasted pumpkin seeds or slivered almonds. Both adjustable protein swaps and cooking methods are suggested in the article.