Description
These Sheet Pan Chicken Pitas with Herby Ranch are a weeknight dream—juicy, spice-roasted chicken, creamy herby slaw, and buttery avocado, all wrapped in a warm pita. Quick to prep, easy to clean up, and loaded with fresh flavor!
Ingredients
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 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.
Roast the Chicken: Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast 4–7 more minutes until caramelized and cooked through.
Make the Slaw: 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 and Fill Pitas: Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
Notes
Sub chicken thighs for extra juiciness.
Yogurt can be swapped for dairy-free alternatives like coconut yogurt.
Store leftovers separately: slaw and chicken last up to 3 days in airtight containers.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Main course
- Method: Sheet Pan, Roasting
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 pita
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg