Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch

A quick and satisfying meal featuring caramelized chicken, a herby yogurt slaw, and creamy avocado, all wrapped in warm pitas.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Cut into uniform pieces for even roasting.
2 tbsp brown sugar
1.5 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp cayenne pepper Adjust for spiciness.
0.5 tsp kosher salt Adjust to taste.
1 tbsp olive oil
0.5 large lemon, sliced

For the Slaw

0.5 cup plain yogurt (or non-dairy alternative) Use unsweetened, thick variety for the best texture.
0.25 cup fresh dill, finely chopped
0.25 cup fresh parsley, finely chopped
2 tbsp fresh chives, minced
0.5 large lemon, juice
2 tbsp olive oil
0.5 small head green cabbage, shredded

For Assembly

2-3 pieces pitas Warm until soft.
1 ripe avocado, cubed Add fresh for best taste.

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 4–7 more minutes until caramelized and cooked through.

Making 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!

Notes

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.