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Sheet Pan Chicken Pitas

These Sheet Pan Chicken Pitas are a fast, flavorful weeknight dinner featuring spice-coated chicken, herby ranch slaw, and creamy avocado, all roasted on a single sheet pan for easy cleanup.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Uniformly cut for even cooking
  • 2 tbsp brown sugar Adds sweetness
  • 1.5 tsp smoked paprika For a smoky flavor
  • 0.5 tsp garlic powder Adds savory depth
  • 0.5 tsp onion powder Enhances flavor
  • 0.5 tsp cayenne pepper Adjust to taste for heat
For Assembly
  • 4 pieces Pitas Warm before assembling
  • 1 cup herby ranch slaw Use shredded cabbage or slaw mix
  • 1 medium Avocado Sliced for topping

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper.
  3. Toss the chicken pieces in the spice mixture until evenly coated.
  4. Spread the chicken on a sheet pan in a single layer.
Cooking
  1. Bake for 20-25 minutes, or until the chicken is cooked through.
  2. While the chicken is baking, prepare the herby ranch slaw and slice the avocado.
Assembly
  1. Once the chicken is done, assemble the pitas by adding the chicken, herby ranch slaw, and avocado into the warm pitas.
  2. Serve and enjoy your meal!

Notes

For the best texture contrast, serve pitas warm. Offer lime wedges or a drizzle of yogurt for variety. A simple side salad complements the meal beautifully. Store leftovers separately in airtight containers.