Sheet Pan Chicken Pitas with Herby Ranch

Why Make This Recipe

Sheet Pan Chicken Pitas with Herby Ranch are a fun and flavorful meal. This recipe is easy to make and perfect for busy weeknights. You can roast everything on one pan, which makes cleanup a breeze. The blend of spices on the chicken gives it a tasty kick, while the fresh slaw adds crunch. Plus, the creamy herby ranch sauce brings everything together. It’s a satisfying meal that the whole family will love!

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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 the 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.

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

3. Make the Slaw: In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and let it rest for 10–15 minutes.

4. 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 the chicken pitas warm for a delightful meal. You can pair them with a side salad or some chips for added crunch. Don’t forget to drizzle extra herby ranch dressing on top, if you like!

How to Store Sheet Pan Chicken Pitas with Herby Ranch

If you have leftovers, store them in an airtight container in the fridge. The chicken and slaw can be kept for up to 3 days. Reheat the chicken and serve it with fresh pitas when you’re ready to eat.

Tips to Make Sheet Pan Chicken Pitas with Herby Ranch

• Make sure to cut the chicken into even pieces for even cooking.
• Feel free to adjust the spices to your taste. If you like it spicier, add more cayenne pepper.
• Letting the slaw rest allows the flavors to merge together.
• Serve the dish with fresh vegetables for an extra crunch!

Variation

You can swap the chicken for tofu or chickpeas for a vegetarian option. It’s just as tasty, and everyone can enjoy it!

FAQs

1. Can I use frozen chicken for this recipe?

   • It’s best to use fresh chicken for even cooking. If using frozen, make sure to thaw it completely before cooking.

2. Can I make the slaw ahead of time?

   • Yes, you can prepare the slaw a few hours in advance and store it in the fridge until you’re ready to serve.

3. What other herbs can I use in the ranch?

   • You can experiment with other herbs like cilantro or basil if you prefer. They will give your ranch a different flavor but will still be delicious!

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