Description
These Sheet Pan Chicken Pitas with Herby Ranch are quick to prepare and full of fresh flavor. Juicy spice-roasted chicken pairs perfectly with creamy herby slaw and buttery avocado in soft pitas, making a delicious Sheet Pan Chicken Pitas dinner.
Ingredients
Scale
- 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
Instructions
- 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.
- 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, dill, parsley, chives, 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.
Notes
- Sub chicken thighs for extra juiciness
- Yogurt can be swapped for dairy-free alternatives like coconut yogurt
- Store leftovers separately: slaw and chicken last up to 3 days in airtight containers
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main course
- Method: Baked
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 pita
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg