Why Make This Recipe
Sheet Pan Chicken Pitas with Herby Ranch are a fantastic choice for a weeknight dinner. They are easy to prepare, delicious, and packed with flavor. Using a sheet pan means less mess and more time to enjoy your meal. Plus, the combination of roasted chicken, fresh herbs, and creamy ranch adds a twist that everyone will love.
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:
- Preheat the oven to 425ºF. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add 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 another 4–7 minutes until caramelized and cooked through.
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
- Warm the pitas until soft. Fill each with 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, straight from the oven. You can add extra toppings like sliced tomatoes or peppers if you like. They are great for lunch too!
How to Store Sheet Pan Chicken Pitas with Herby Ranch
If you have leftovers, store the chicken and slaw in an airtight container in the fridge. The pitas can be kept separately. They are best eaten within 2-3 days. Reheat the chicken before filling the pitas again.
Tips to Make Sheet Pan Chicken Pitas with Herby Ranch
- Make sure to cut the chicken into uniform pieces for even cooking.
- Feel free to experiment with different herbs in your ranch dressing.
- If you want a little more spice, add extra cayenne or red pepper flakes.
Variation
You can use other proteins like turkey or tofu instead of chicken. You can also swap the cabbage for other greens like spinach or kale for a different taste.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and the slaw ahead of time. Just assemble the pitas right before serving.
Is this recipe gluten-free?
The recipe can be made gluten-free by using gluten-free pitas or serving the chicken and slaw over a salad.
Can I freeze the leftovers?
Yes, you can freeze the chicken and slaw separately. Thaw and reheat the chicken when you’re ready to eat.
