Sheet Pan Chicken Pitas with Herby Ranch

Why Make This Recipe

Sheet Pan Chicken Pitas with Herby Ranch is a wonderful meal that combines juicy roasted chicken with a fresh, creamy slaw all wrapped in soft pitas. It is not only easy to make, but it’s also perfect for a busy weeknight dinner. The flavors of the smoked paprika, fresh herbs, and creamy yogurt create a delightful taste experience. Plus, using one sheet pan means less cleanup, which is always a win!

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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:

1. Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices into the mix and stir again.

2. Roast the Chicken: Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and roast for another 4–7 minutes until the chicken is caramelized and cooked through.

3. Make the Slaw: In a separate bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and salt. Once mixed well, fold in the shredded cabbage. Let the slaw rest for 10–15 minutes to let the flavors meld.

4. Warm and Fill Pitas: Warm the pitas in the oven or a skillet until they are soft. Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!

How to Serve Sheet Pan Chicken Pitas with Herby Ranch

Serve the pitas warm for the best experience. They make for a delightful lunch or dinner. You can also pair them with a side salad or some crispy chips for a full meal.

How to Store Sheet Pan Chicken Pitas with Herby Ranch

If you have leftovers, store the chicken and slaw separately in airtight containers in the refrigerator. The chicken will stay good for about 3-4 days, while the slaw is best consumed within 2-3 days for freshness. Avoid filling the pitas until you are ready to eat them to keep them soft.

Tips to Make Sheet Pan Chicken Pitas with Herby Ranch

• Make sure to cut the chicken into equal-sized pieces for even cooking.
• Feel free to adjust the spices based on your heat preference. You can add more cayenne for extra spice or reduce it for a milder flavor.
• If you don’t have fresh herbs, dried herbs can work too, but use them sparingly since they are more concentrated.

Variation

You can easily switch out the chicken for another protein, such as shrimp or tofu, depending on your preference. You can also add other veggies like bell peppers or carrots to the slaw for extra crunch and flavor.

FAQs

1. Can I make the slaw ahead of time?
Yes, you can prepare the slaw a day in advance. Just keep it stored in the refrigerator in an airtight container.

2. How can I make this recipe dairy-free?
You can substitute the yogurt with a non-dairy yogurt alternative, like almond or coconut yogurt, to make it dairy-free.

3. Can I freeze the chicken?
Yes, you can freeze the cooked chicken. Just make sure it is in an airtight container or freezer bag. It should be good for about 2-3 months in the freezer.

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