Dinner

Sheet Pan Chicken Pitas with Herby Ranch Recipe

ByIsabella Vance January 10, 2026January 10, 2026

Introduction

Sheet Pan Chicken Pitas with Herby Ranch offer a delicious, easy weeknight meal packed with flavor. Tender roasted chicken pairs perfectly with a fresh, herb-filled ranch slaw and creamy avocado. This one-pan recipe makes cleanup simple and dinner effortless.

Two stuffed pita sandwiches lie side by side on crumpled parchment paper, placed on a white marbled textured surface. Each pita is golden brown and slightly toasted, opening to reveal layers inside: a base layer of bright green spinach leaves, followed by several pieces of golden-brown grilled chicken with char marks, topped with a thick layer of shredded pale green cabbage. Drizzled on top is a creamy white sauce with green herbs mixed in, adding a fresh look. Small sprigs of dill garnish the sandwiches, enhancing the fresh appearance. In the background, two white bowls contain more shredded cabbage and herb sauce with a silver spoon in one bowl. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix to combine.
Step 2: Spread the chicken and lemon slices evenly on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken. Continue roasting for another 4–7 minutes, until the chicken is caramelized and cooked through.
Step 3: While the chicken roasts, prepare the slaw. In a bowl, whisk together the yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let the slaw rest for 10–15 minutes to develop flavor.
Step 4: Warm the pitas until soft and pliable. Fill each pita with a generous portion of the herby ranch slaw, roasted chicken, and cubed avocado.
Step 5: Serve the pitas warm and enjoy immediately for the best flavor and texture.

Tips & Variations

For extra heat, add more cayenne or a dash of hot sauce to the chicken marinade.
Swap the green cabbage for red cabbage or shredded carrots for a colorful twist.
Use Greek yogurt for a thicker, creamier slaw, or a dairy-free yogurt to keep it vegan-friendly.
You can substitute chicken thighs for a juicier alternative, adjusting roasting time accordingly.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave. Keep pitas stored at room temperature or wrapped in foil. Assemble just before eating to maintain the slaw’s freshness and pita’s softness.

How to Serve

Three pita sandwiches are packed with several layers inside: the bottom layer consists of small, charred, orange-brown grilled chicken pieces, followed by thin, pale-green cucumber slices. On top of that is a layer of light green shredded lettuce mixed with fresh dill sprigs. The sandwiches are drizzled with a creamy white sauce with green herb flecks. To the bottom right of the sandwiches is a small white bowl filled with more of the creamy sauce, with a silver spoon resting inside. The sandwiches sit on crumpled brown parchment paper inside a wooden box placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the slaw ahead of time?

Yes, the slaw can be made a few hours in advance and stored refrigerated. This actually helps the flavors meld, but be sure to toss it before serving.