why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch are a fantastic meal for busy nights. They are easy to make, and they combine tasty roasted chicken with fresh veggies and a creamy dip. Plus, using a sheet pan makes cleanup a breeze! These pitas are not only delicious but also healthy and colorful. You can enjoy them anytime, whether for dinner or a quick lunch.
how to make Sheet Pan Chicken Pitas with Herby Ranch
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 the oven to 425ºF. In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix again.
Roast the Chicken: Spread the chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for 4–7 more minutes until the chicken is caramelized and cooked through.
Make the Slaw: In a bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
Warm and Fill Pitas: Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
how to serve Sheet Pan Chicken Pitas with Herby Ranch
Serve these pitas warm for the best taste. You can place them on a platter and enjoy them with a side of extra ranch if you like. They make a wonderful meal for family gatherings or casual get-togethers with friends.
how to store Sheet Pan Chicken Pitas with Herby Ranch
If you have leftovers, you can store the chicken and slaw separately in airtight containers in the fridge. They will stay fresh for up to 3 days. When you’re ready to eat, you can warm the chicken and fill fresh pitas for a quick meal.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Make sure not to overcrowd the pan when roasting the chicken; this will help it cook evenly.
- You can spice it up by adding more cayenne or other favorite spices.
- Feel free to swap out the herbs in the sauce for your favorites, like cilantro or basil.
variation
You can easily customize this recipe. Try using turkey or tofu instead of chicken for a different protein. You can also use different veggies like carrots or bell peppers in the slaw.
FAQs
Can I make these pitas ahead of time?
Yes, you can prepare the chicken and slaw a day before and store them in the fridge. Just warm them up before serving.What can I use instead of yogurt?
You can use sour cream, or a non-dairy yogurt if you want a dairy-free option.Can I freeze the leftovers?
It’s best to freeze the chicken separately. The pitas may not freeze well because they can become soggy when reheated.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- Preheat the oven to 425ºF.
- In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and mix again.
- Spread the chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
- In a bowl, whisk together the yogurt, fresh herbs, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
- Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!