why make this recipe
This meal is quick, fresh, and full of flavor. You cook the chicken and lemons on one sheet pan. You make a simple herby ranch slaw and warm pitas. It is easy for busy weeknights and good for a family. If you want a simple dessert after, try a light pudding like banana pudding with Biscoff cookies.
how to make Sheet Pan Chicken Pitas with Herby Ranch
Make the chicken and slaw in steps. Roast the chicken on a sheet pan so it gets caramelized. Mix the yogurt, herbs, lemon, and oil to make the slaw sauce. Let the shredded cabbage sit in the sauce for a few minutes so it softens. Warm the pitas, fill them with slaw, chicken, and avocado, and serve.
Here is another simple idea to pair with this meal: a quick banana pudding after dinner can be ready in little time, like this easy banana pudding recipe.
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 :
- Prep the Oven & Chicken: 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.
- Roast the Chicken: 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.
- Make 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.
- Warm and Fill Pitas: Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
introduction
This recipe makes a full, tasty meal with little fuss. The chicken gets a sweet and smoky coating from brown sugar and smoked paprika. The herby ranch slaw adds cream and bright lemon. Pitas hold it all and make it easy to eat. If you want something sweet later, try a simple pudding like this Biscoff banana pudding.
how to serve Sheet Pan Chicken Pitas with Herby Ranch
Warm the pitas before filling so they fold without cracking. Put a scoop of slaw first, add the roasted chicken, and finish with avocado cubes on top. Serve right away so the chicken stays warm and the slaw stays crisp.
how to store Sheet Pan Chicken Pitas with Herby Ranch
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Keep the slaw separate from the chicken if you plan to reheat. The slaw stays best 1–2 days.
- Warm the chicken in the oven or microwave before assembling new pitas.
- Do not leave filled pitas at room temperature for more than 2 hours.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Cut the chicken to similar sizes so it cooks evenly.
- Spread the chicken in one layer on the sheet pan. Overcrowding steams the meat.
- Let the slaw sit 10–15 minutes so the cabbage softens and soaks up flavor.
- Use ripe avocado for creamy texture and better taste.
- For a faster clean up, line the sheet pan with foil.
- For another simple weeknight menu idea, pair this with an easy dessert like banana pudding with Biscoff.
variation (if any)
- Make it spicy: add more cayenne or a drizzle of hot sauce.
- Make it mild: skip the cayenne and use extra paprika.
- Use chicken thighs instead of breasts for more flavor.
- Swap yogurt for a dairy-free yogurt to make slaw non-dairy.
- Add thin cucumber slices or tomato for extra freshness.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw fully before cutting and seasoning. Pat dry so it roasts, not steams.
Q: Can I make the slaw ahead?
A: Yes. Make the slaw 1 day ahead and keep it in the fridge. Stir before serving.
Q: How can I make this gluten-free?
A: Use gluten-free pitas or serve the filling over rice or greens.
Q: Can I grill the chicken instead of roasting?
A: Yes. Thread pieces on skewers or use a grill pan and cook until done.
Q: Is there a substitute for brown sugar?
A: You can use maple syrup or honey, but reduce other liquids a bit.
Conclusion
For a tested recipe that inspired this idea, see the detailed sheet pan version at Sheet Pan Chicken Pitas with Herby Ranch Slaw on Wandering Chickpea for more tips and photos. For another home-style take, review the simple method at Sheet Pan Chicken Pita with Herby Ranch on Aunty Meals. If you like a yogurt-based sauce, look at Sheet Pan Chicken Pitas with Tzatziki on Pinch of Yum for a tzatziki twist.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
For the chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar can be substituted with maple syrup or honey
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper add more for spiciness
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon sliced
For the herby ranch slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 0.5 lemon juiced
- 2 tbsp olive oil
- 0.5 small head green cabbage, shredded
For serving
- 2-3 pieces pitas warm before filling
- 1 ripe avocado, cubed use ripe for creamy texture
Instructions
Preparation
- Preheat oven to 425ºF.
- In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher 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 for 4–7 more minutes until caramelized and cooked through.
Making the Slaw
- 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.
Serving
- Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
