Why not elevate your weeknight dinner game with something fresh, vibrant, and incredibly delicious? Sheet Pan Chicken Pitas with Herby Ranch offer a delightful medley of flavors that’s as simple to make as it is to devour. Juicy, spiced chicken mingles beautifully with a creamy, herby slaw, all wrapped up in soft pita bread. This satisfying meal is perfect for anyone who craves something wholesome yet easy to prepare, making it an ideal choice for busy families or casual gatherings.
Why Make This Sheet Pan Chicken Pitas with Herby Ranch
There are plenty of reasons to love this recipe! First and foremost, it’s a complete meal that comes together on a single sheet pan, meaning less cleanup for you. The combination of sweet and smoky spices on the chicken brings a mouth-watering aroma that will have everyone flocking to the kitchen. Plus, the herby ranch slaw adds a refreshing crunch and tangy flavor, creating a balance that makes each bite simply irresistible. Great for meal prepping or for a quick weeknight dinner, these pitas will quickly become a favorite in your household.
How to Make Sheet Pan Chicken Pitas with Herby Ranch
Making Sheet Pan Chicken Pitas with Herby Ranch is as fun as it sounds! The process is straightforward: you’ll season the chicken, roast it to perfection, and whip up a zesty slaw while the chicken cooks. Here’s a breakdown of the steps:
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, mix the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until thoroughly coated. Toss in the lemon slices for added flavor.
- Roast the Chicken: Spread the chicken and lemon slices evenly on a sheet pan. Roast for about 15 minutes, stir it around, and then roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
- Make the Slaw: While the chicken is roasting, whisk together the yogurt, herbs, lemon juice, olive oil, and a pinch of salt in a separate bowl. Fold in the shredded cabbage and let the mixture rest for 10–15 minutes to allow the flavors to meld.
- Warm and Fill Pitas: Warm the pitas in the oven until they’re soft. Fill each pita with the herby slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
Nutritional Information
For a serving of Sheet Pan Chicken Pitas with Herby Ranch (assuming two pitas), you can expect approximately:
- Calories: 450
- Protein: 38g
- Carbohydrates: 35g
- Fat: 22g
- Fiber: 6g
- Sugar: 7g
Note that values can vary based on ingredient quality and specific brands used.
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
Serve these pitas warm, and you’ve got a fantastic meal! They’re perfect for casual get-togethers, picnics, or even at a relaxing family dinner. Consider pairing them with a light side, such as a fresh garden salad or some crispy sweet potato fries, to complete the meal.
How to Store Sheet Pan Chicken Pitas with Herby Ranch
If you have leftovers, store the ingredients separately in airtight containers in the refrigerator. The chicken can last for about 3-4 days, while the slaw should ideally be eaten within the same timeframe for freshness. Reheat the chicken in a pan, and serve it in warmed pitas for a quick lunch or another sumptuous dinner!
Expert Tips for Perfect Sheet Pan Chicken Pitas with Herby Ranch
- Marinate the Chicken: For extra flavor, consider marinating the chicken for a few hours (or overnight) with the spices and olive oil before roasting.
- Customize the Herbs: Feel free to mix in your favorite herbs into the slaw — cilantro or mint would be delightful additions!
- Add Heat: If you prefer a bit of spice, increase the cayenne pepper, or consider adding some sliced jalapeños to the slaw.
Delicious Variations
- Vegetarian Option: Swap out the chicken for roasted chickpeas or tofu to create a hearty, meatless version of the meal.
- Different Proteins: Try using shrimp or fish seasoned similarly for a quick alternative.
- Flavored Pitas: Opt for whole wheat or even flavored pitas, such as garlic or herb, to enhance the taste.
Frequently Asked Questions
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and cooking to ensure even cooking.
2. What can I substitute for the yogurt?
Greek yogurt is a great alternative, or you can use a dairy-free yogurt made from almond, coconut, or cashew milk.
3. How can I make this dish gluten-free?
Simply choose gluten-free pitas or serve the chicken and slaw in lettuce wraps for a delicious, gluten-free option.
Conclusion
Sheet Pan Chicken Pitas with Herby Ranch are not just a feast for the taste buds; they also embody the ease and comfort of home-cooked meals. Packed with flavors, textures, and nutrients, this recipe is sure to please everyone at the table. So why not give it a try tonight? And if you do, feel free to share your experience or any adjustments you made; we’d love to hear how it turned out for you! Happy cooking!
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- Preheat your oven to 425ºF.
- In a large bowl, mix the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until thoroughly coated. Toss in the lemon slices for added flavor.
- Spread the chicken and lemon slices evenly on a sheet pan. Roast for about 15 minutes, stir it around, and then roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
- While the chicken is roasting, whisk together the yogurt, herbs, lemon juice, olive oil, and a pinch of salt in a separate bowl. Fold in the shredded cabbage and let the mixture rest for 10–15 minutes to allow the flavors to meld.
- Warm the pitas in the oven until they’re soft. Fill each pita with the herby slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!