Sheet Pan Chicken Pitas with Herby Ranch

These easy-to-make Sheet Pan Chicken Pitas with Herby Ranch combine roasted chicken, fresh veggies, and a creamy dip, perfect for busy nights!

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Prep Time 20

Cook Time 22

Total Time 42

Servings: 2 servings

Course: Dinner, Lunch

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 ea lemon, sliced

For the 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 ea lemon, juice from
2 tbsp olive oil
to taste kosher salt
0.5 small head green cabbage, shredded

For Serving

2-3 ea pitas Warm until soft
1 ea ripe avocado, cubed

Method

Preparation

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.

Cooking

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.

Making the Slaw

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.

Assembly

Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!

Notes

If you have leftovers, store the chicken and slaw separately in airtight containers in the fridge for up to 3 days. Make sure not to overcrowd the pan during roasting for even cooking. Customize the herbs in the sauce to your liking.