Sheet Pan Chicken Pitas with Herby Ranch

These Sheet Pan Chicken Pitas with Herby Ranch are a weeknight dream with juicy, spice-roasted chicken, creamy herby slaw, and buttery avocado, all wrapped in a warm pita. Quick to prep, easy to clean up, and loaded with fresh flavor.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 430

Ingredients Equipment Method Notes

Ingredients

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
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 juiced
2 tbsp olive oil for slaw
kosher salt to taste for slaw
0.5 small head green cabbage shredded
6 pitas
1 ripe avocado cubed

Equipment

Sheet pan
Large mixing bowls
Measuring cups and spoons

Method

Preheat oven to 425°F. Convection works great if available.
In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and olive oil. Add lemon slices and mix well.
Spread chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes.
Remove from oven, toss chicken, then roast for another 4-7 minutes until golden and slightly caramelized.
While chicken roasts, make the herby ranch slaw: In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt.
Fold shredded cabbage into the yogurt mixture and let sit for 10-15 minutes to soften and absorb flavors.
Warm pitas until soft and cozy.
Fill each pita with a generous layer of herby slaw, add roasted chicken, and top with cubed avocado. Serve immediately.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Chicken thighs can be substituted for chicken breasts for extra juiciness. Dairy-free coconut yogurt works well as a substitute. Store chicken and slaw separately in airtight containers. Leftovers last 2-3 days in the refrigerator. Can be prepped ahead of time and assembled just before serving.