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Sheet Pan Chicken Pitas with Herby Ranch

Elevate your weeknight dinner with these delicious Sheet Pan Chicken Pitas, filled with juicy chicken and a refreshing herby ranch slaw, all wrapped in soft pitas.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 pitas
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp brown sugar
  • 1.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil
  • 0.5 lemon, sliced
For the Herby Slaw
  • 0.5 cup plain yogurt (or non-dairy alternative)
  • 0.25 cup fresh dill, finely chopped
  • 0.25 cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 0.5 lemon juice Juice from ½ lemon
  • 2 tbsp olive oil
  • to taste kosher salt
  • 0.5 small head green cabbage, shredded
For Serving
  • 2–3 pitas Whole wheat or flavored pitas can be used.
  • 1 ripe avocado cubed

Method
 

Preparation
  1. Preheat your oven to 425ºF.
  2. 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.
Cooking
  1. 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.
  2. 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.
Serving
  1. 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!

Notes

For a vegetarian option, swap out the chicken for roasted chickpeas or tofu. Different proteins, such as shrimp or fish, can create a quick alternative. To make it gluten-free, choose gluten-free pitas or serve the chicken and slaw in lettuce wraps.