why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch is a weeknight winner: fast, hands-off roasting that concentrates flavor, a bright herbed yogurt slaw for texture and freshness, and simple assembly into warm pitas for a satisfying handheld meal. It’s crowd-pleasing, adaptable (dairy-free options work well), and perfect for meal prep or casual dinner with minimal cleanup.
introduction
This recipe delivers caramelized, spiced chicken roasted alongside lemon slices, a cooling herby ranch-style slaw made with yogurt and plenty of fresh herbs, and creamy avocado for richness. Everything comes together quickly on one sheet pan, so you get big flavor without a lot of fuss.
how to make Sheet Pan Chicken Pitas with Herby Ranch
Make the chicken and slaw in roughly the same time it takes to preheat and roast, then warm pitas and assemble. The following Ingredients and Directions are all you need to get to the table fast.
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 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 so the cabbage softens and the flavors meld.
- 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 immediately while the chicken is warm and pitas are soft. Offer extra lemon wedges, a drizzle of olive oil, or hot sauce on the side. A simple salad or roasted potatoes make nice accompaniments, but these pitas are substantial on their own.
how to store Sheet Pan Chicken Pitas with Herby Ranch
Store components separately for best texture: keep roasted chicken and herby slaw in airtight containers in the refrigerator for up to 3–4 days. Avocado is best added fresh; if you must store it, toss cubes with a little lemon juice and use within one day. Reheat chicken gently in a skillet or oven, and warm pitas before assembling.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Cut chicken into uniform pieces to ensure even roasting.
- Spread chicken out on the sheet pan so pieces caramelize rather than steam.
- Let the slaw sit 10–15 minutes to allow the cabbage to soften and absorb the dressing.
- If using non-dairy yogurt, choose an unsweetened, thick variety for the best texture.
- For extra char, broil the chicken 1–2 minutes at the end — watch closely to avoid burning.
variation (if any)
- Swap chicken for thinly sliced turkey breast or firm tofu for a vegetarian option (increase roasting time slightly for thicker slices).
- Add sliced bell peppers or red onion to the sheet pan for extra veggies and color.
- Swap the pitas for flatbreads, wraps, or serve the components on rice bowls for a gluten-free option.
FAQ
Q: Can I make the slaw ahead of time?
A: Yes — the slaw can be made up to 2 days ahead. Keep it refrigerated and give it a quick stir before using.
Q: How can I make this spicier or milder?
A: Adjust the cayenne in the chicken rub, or serve with hot sauce on the side so diners can control heat.
Q: Is there a dairy-free substitute for the yogurt?
A: Use an unsweetened, thick non-dairy yogurt (coconut, soy, or almond-based) to keep the dressing creamy.
Conclusion
For a tested, flavorful reference and inspiration, see the original recipe post at Wandering Chickpea’s Sheet Pan Chicken Pitas with Herby Ranch Slaw.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- 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.
- 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.
- 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 the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
