Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are juicy and forgiving. Just cut them into similar-sized pieces and roast the same way. You may need an extra minute or two depending on thickness.

What’s the best way to store leftovers?

Store the chicken and slaw separately in airtight containers. Chicken keeps well for 3–4 days in the fridge. The slaw is best within 1–2 days (it’ll still taste good after, it just gets softer).

Can I make the herby ranch slaw dairy-free?

Yes! Use a non-dairy plain yogurt (unsweetened is best). The herbs and lemon bring plenty of flavor, so it still tastes creamy and bright.

What can I use instead of cabbage?

Shredded romaine, bagged coleslaw mix, or even thinly sliced cucumbers work. Cabbage gives the best crunch, but this recipe is flexible.

Can I serve this without pitas?

Totally. Make it a bowl with rice, quinoa, or roasted potatoes. Or pile it over greens like a big, satisfying salad.

Sheet Pan Chicken Pitas with Herby Ranch: An Easy 3-Step Dinner

Description

These Sheet Pan Chicken Pitas with Herby Ranch are the ultimate busy-night win: smoky-sweet roasted chicken, crunchy herby ranch slaw, and creamy avocado tucked into warm pitas. One pan, big flavor, and zero “what’s for dinner?” drama.

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, warmed
1 ripe avocado, cubed

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Instructions

Preheat the oven: Set oven to 425°F (convection if you have it).
Season the chicken: In a bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and 1 tbsp olive oil.
Roast: Spread chicken on a sheet pan in a single layer and add lemon slices. Roast 15 minutes, toss, then roast 4–7 minutes more until golden and cooked through.
Make the herby ranch slaw: In a bowl, mix yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of salt. Fold in shredded cabbage. Let sit 10–15 minutes.
Assemble: Warm pitas. Fill with slaw, add roasted chicken, and top with avocado. Serve immediately.

Notes

Less spicy: Reduce cayenne or skip it.

Extra sauce: Double the herby ranch mixture if your household is “more sauce is always the answer.”

Make-ahead: Slaw can be made up to 24 hours ahead (it softens a bit but stays tasty).

Leftovers: Store chicken and slaw separately for best texture.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dinner , lunch
Method: Sheet Pan, Roasting
Cuisine: American (Mediterranean-inspired)

Nutrition

Serving Size: 1 stuffed pita
Calories: 710 Kcal
Sugar: 10 g
Sodium: 610 mg
Fat: 24 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 7 g
Protein: 47 g
Cholesterol: 130 mg