As the aroma of spices and roasted chicken fills the kitchen, I can’t help but feel excited about a cozy meal with loved ones. Sheet Pan Chicken Pitas with Herby Ranch has become a go-to recipe for busy weeknights in my home. This dish is not just about the wonderful flavors but also the joy of sharing a warm, satisfying meal together. When you bite into a warm pita filled with tender chicken, crunchy slaw, and creamy avocado, it’s hard not to smile. This recipe is special because it combines delicious ingredients in one easy-to-make dish, making it perfect for any day of the week.
why make this recipe
You should make Sheet Pan Chicken Pitas with Herby Ranch for several reasons. First, it’s simple and quick, perfect for those long days when you don’t want to spend hours cooking. Second, the flavors are vibrant and fresh. The combination of herbs, tangy yogurt, and warm spices creates a balance that is sure to please everyone. Lastly, it’s a versatile meal. You can customize the pitas to suit your taste or what you have on hand, making it an excellent choice for creativity in the kitchen.
how to make Sheet Pan Chicken Pitas with Herby Ranch
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
Directions:
- 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 for another 4–7 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!
how to serve Sheet Pan Chicken Pitas with Herby Ranch
Serve these pitas while they are still warm. You can also accompany them with extra sides like a simple salad or some fresh fruit to make a complete meal. The slaw adds crunch and freshness to the dish, while the creamy avocado brings a nice texture to every bite.
how to store Sheet Pan Chicken Pitas with Herby Ranch
To store leftovers, pack the chicken and slaw separately in airtight containers. Keep the filled pitas wrapped in foil or placed in a container for best results. Store everything in the refrigerator for up to 3 days. When you’re ready to enjoy them again, you can reheat the chicken in the oven or microwave.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Cut Chicken Evenly: Make sure the chicken pieces are cut into uniform sizes so they cook evenly.
- Customize Your Slaw: Feel free to add other vegetables to the slaw, like carrots or bell peppers, for extra crunch and color.
- Extra Tang: If you like a tangier flavor, add more lemon juice to the slaw or drizzle some over the finished pitas.
variation
You can make this recipe using different proteins, such as shrimp or tofu, for variety. Just adjust the cooking time as needed based on the protein you choose.
FAQs
- Can I use frozen chicken? Yes, you can use frozen chicken, but make sure to defrost it completely before cooking for even cooking.
- Is there a non-dairy option for the yogurt? Absolutely! You can use non-dairy yogurt made from almond, coconut, or soy as a substitute.
- What can I serve with these pitas? You can serve them with a side salad, roasted vegetables, or even a light soup to round out your meal.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Chicken Preparation
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon, sliced
Herby Ranch Slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from 0.5 lemon
- 2 tbsp olive oil
- 0.5 small head green cabbage, shredded
Other Ingredients
- 2-3 pieces pitas
- 1 ripe avocado, cubed
Method
Preparation
- 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.
Cooking
- Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for another 4–7 minutes until caramelized and cooked through.
Preparing 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.
Assembly
- Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!