Description

Sheet Pan Chicken Pitas with Herby Ranch is a quick, flavorful meal where tender, spiced chicken is roasted alongside lemon slices for a caramelized finish. Paired with a fresh, creamy herb-infused cabbage slaw and creamy avocado, then stuffed into warm pitas, this recipe offers a perfect balance of smoky, tangy, and fresh flavors with minimal cleanup.

Ingredients

Scale

For the Chicken:

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

For the Herby Ranch Slaw:

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

For Serving:

2–3 pitas
1 ripe avocado, cubed

Instructions

Prep the Oven & Chicken: Preheat your oven to 425ºF (220ºC). In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to coat the chicken evenly. Add the lemon slices to the mixture and toss gently again to distribute.
Roast the Chicken: Spread the seasoned chicken and lemon slices out in a single layer on a sheet pan. Place in the oven and roast for 15 minutes. After 15 minutes, toss the chicken to ensure even cooking, then roast for an additional 4–7 minutes or until the chicken is caramelized on the edges and cooked through to an internal temperature of 165ºF (74ºC).
Make the Slaw: While the chicken roasts, prepare the herby ranch slaw. In a medium bowl, whisk together the plain yogurt, finely chopped fresh dill, parsley, minced chives, lemon juice, olive oil, and kosher salt. Once combined, fold in the shredded cabbage. Let the slaw rest for 10–15 minutes to allow flavors to meld and cabbage to soften slightly.
Warm and Fill Pitas: Warm the pitas in an oven or stovetop until soft and pliable. To assemble, open each pita and fill generously with the herby ranch slaw, roasted chicken pieces, and cubes of ripe avocado. Serve immediately while warm for the best taste and texture.

Notes

Use plain yogurt or a non-dairy alternative such as coconut or almond yogurt to keep it dairy-free.
Adjust cayenne pepper to your preferred spice level or omit for a milder flavor.
Allowing the slaw to rest softens the cabbage and deepens the herb flavor.
Roasting chicken on a sheet pan creates a caramelized, crispy texture without extra fat.
Serve with extra lemon wedges for an added citrus punch if desired.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Keywords: sheet pan chicken, chicken pita, herby ranch slaw, roasted chicken, easy dinner, weeknight meal, healthy chicken recipe