Sheet Pan Chicken Pitas with Herby Ranch
These sheet pan chicken pitas are the weeknight dinner hero you didn’t know you needed. Juicy spiced chicken, tangy herby ranch slaw, warm pitas and barely any cleanup.
Equipment
- Sheet pan
- Mixing bowls
- Oven
Ingredients
- 1½ lb boneless chicken breast or thighs
- 1 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 2 tbsp olive oil
- 1 lemon, juiced
- ½ cup plain Greek yogurt or coconut yogurt
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp chives, minced
- 1 lemon, juiced (for slaw)
- 1 tbsp olive oil (for slaw)
- to taste salt (for slaw)
- 2 cups shredded cabbage or coleslaw mix
- warm pita bread, for serving
- 1 ripe avocado, sliced
- Optional toppings: pickled onions, crumbled feta, toasted nuts
Instructions
- Preheat oven to 425°F. In a large bowl, mix together brown sugar, paprika, cayenne, garlic powder, onion powder, salt, olive oil, and lemon juice to form a marinade. Slice chicken into strips and toss in the marinade.
- Spread chicken on a sheet pan in an even layer. Roast for 20 minutes, flipping halfway through, until golden and slightly crisp on the edges.
- Meanwhile, mix Greek yogurt, herbs, lemon juice, olive oil, and salt in a bowl. Add cabbage and toss to coat. Let sit for at least 10 minutes.
- Wrap pitas in foil and warm in the oven during the last few minutes of the chicken cooking.
- Assemble pitas by layering herby slaw, roasted chicken, avocado slices, and any optional toppings you love.
Notes
• Swap chicken for shrimp (cook 8–10 min) or tofu (roast for crispy edges)
• Use coconut yogurt to keep it dairy-free
• Add crushed pita chips or roasted chickpeas for extra crunch
• Meal-prep tip: store chicken and slaw separately for up to 3 days
• Use coconut yogurt to keep it dairy-free
• Add crushed pita chips or roasted chickpeas for extra crunch
• Meal-prep tip: store chicken and slaw separately for up to 3 days