Description

These Sheet Pan Chicken Pitas with Herby Ranch are the perfect weeknight solution when you want something fresh, flavorful, and incredibly easy to prepare. Tender spice-roasted chicken, a cool and creamy herby slaw, and buttery avocado are tucked into warm pitas for a complete meal that tastes vibrant and satisfying. With minimal prep and a quick sheet pan cooking method, this recipe offers big flavor without the hassle, making it ideal for busy families, meal prep, or anyone craving a wholesome, delicious dinner.

Ingredients

For the Chicken:

• 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

For the Herby Ranch Slaw:

• 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

For Serving:

• 2–3 pitas
• 1 ripe avocado, cubed

Instructions

• Preheat the oven to 425ºF.
• Toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add sliced lemon and mix well.
• Spread chicken and lemon slices on a sheet pan in an even layer.
• Roast for 15 minutes, toss, then roast an additional 4–7 minutes until caramelized and cooked through.
• In a bowl, whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt.
• Add shredded cabbage to the dressing and fold to coat. Let rest 10–15 minutes.
• Warm the pitas until soft.
• Fill each pita with slaw, roasted chicken, and avocado cubes.
• Serve immediately while warm.

Notes

Serving Tips
• Serve the pitas immediately after assembling to maintain the best texture and flavor.
• Warm the pitas in the oven, microwave, or stovetop for a softer, more flexible wrap.
• Add extra slaw or herbs on top for a fresher bite.
• Pair with roasted potatoes, couscous, or a simple green salad for a complete meal.
• Drizzle extra herby ranch on top if you prefer a creamier finish.

Storage Tips
• Store the cooked chicken in an airtight container in the refrigerator for up to 3 days.
• Keep the herby ranch slaw separate; store up to 2 days for best freshness.
• Store pitas at room temperature or refrigerate for up to 1 week, depending on package instructions.
• Avocado should be added fresh before serving; avoid storing it inside assembled pitas.
• Reheat chicken in a skillet or microwave before assembling leftovers.