Sheet Pan Chicken Pitas with Herby Ranch for a Quick Feast

Enjoy a quick and delicious meal with these Sheet Pan Chicken Pitas with Herby Ranch, featuring juicy chicken and creamy slaw.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 22

Total Time 37

Servings: 3 pitas

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts Use for easy prep and quicker cooking.
2 tbsp brown sugar Adds sweetness and aids in caramelizing.
1.5 tsp smoked paprika Infuses chicken with a smoky flavor.
0.5 tsp garlic powder Enhances taste and warmth.
0.5 tsp onion powder Complements garlic and deepens flavor.
0.5 tsp cayenne pepper Adds subtle heat; adjust if needed.
0.5 tsp kosher salt Brings out flavors.
1 tbsp olive oil Keeps chicken moist.
0.5 lemon Sliced for roasting.

For the Herby Ranch Slaw

0.5 cup plain yogurt Substitute with dairy-free yogurt if desired.
0.25 cup fresh dill, finely chopped Enhances herby flavor.
0.25 cup fresh parsley, finely chopped Adds freshness and color.
2 tbsp fresh chives, minced Balances creaminess.
0.5 lemon juice From half a lemon to brighten flavors.
0.5 small head shredded green cabbage Crunchy slaw base.

For Serving

2-3 pitas whole wheat pitas Perfect vessel for filling.
1 avocado, cubed Adds richness.

Equipment

Sheet Pan
Mixing bowl

Method

Preparation

Preheat your oven to 425°F (220°C). In a large bowl, combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss until chicken is coated and layer lemon slices on top.
Transfer the chicken to a large sheet pan in a single layer. Roast for 15 minutes, then toss chicken for even cooking. Roast for another 4-7 minutes until golden brown and cooked to 165°F (74°C).
In a separate bowl, whisk together yogurt, dill, parsley, chives, lemon juice, and a pinch of salt until smooth. Fold in shredded cabbage and let it rest for 10-15 minutes.
Warm pitas in the oven until pliable. Stuff each pita with herby slaw, roasted chicken, and avocado cubes. Serve immediately.

Nutrition

Serving: 1pitaCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftover chicken and slaw separately in airtight containers for up to 3 days. Freeze cooked chicken for up to 3 months. Reheat gently before serving and combine slaw just before eating for the best texture.

Tried this recipe?

Let us know how it was!