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–+ servings

Sheet Pan Chicken Pitas with Herby Ranch

450kcal
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Prep 15 minutes
Cook 22 minutes
Total 37 minutes
A quick and satisfying weeknight dinner featuring caramelized chicken, fresh herby ranch slaw, and creamy avocado wrapped in warm pitas.
Servings 4 servings
Course Dinner, Main Course
Cuisine American, Mediterranean

Ingredients

Chicken and Marinade
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Lean protein that cooks quickly and soaks up seasoning.
  • 2 tbsp brown sugar Adds caramelization and balanced sweetness.
  • 1.5 tsp smoked paprika Provides warm, smoky depth without needing a grill.
  • 0.5 tsp garlic powder Concentrated savory flavor that’s shelf-stable.
  • 0.5 tsp onion powder Adds mellow onion sweetness and umami.
  • 0.5 tsp cayenne pepper Gives a touch of heat to wake up the flavors.
  • 0.5 tsp kosher salt Enhances and balances all the flavors.
  • 1 tbsp olive oil Helps spices adhere and promotes even browning.
  • 0.5 lemon sliced Roasts into bright, caramelized citrus bites that boost flavor.
Herby Ranch Slaw
  • 0.5 cup plain yogurt (or non-dairy alternative) Creamy base for the herby ranch without using mayo.
  • 0.25 cup fresh dill, finely chopped Fresh, grassy notes that pair beautifully with yogurt.
  • 0.25 cup fresh parsley, finely chopped Bright herbaceous contrast and color.
  • 2 tbsp fresh chives, minced Mild oniony lift and delicate flavor.
  • 0.5 lemon Juice from Adds acidity to balance richness in the dressing.
  • 2 tbsp olive oil Adds silkiness and carries herb flavors.
  • kosher salt to taste Kosher salt to taste Finishing seasoning for the slaw.
  • 0.5 small head green cabbage, shredded Crunchy, inexpensive veg that soaks up the dressing.
Pita Assembly
  • 2-3 pieces pitas Soft, warm pockets for building the pitas.
  • 1 ripe avocado cubed Creamy richness and healthy fats to finish each bite.

Method

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and 1 tablespoon olive oil. Toss until each piece is evenly coated. Add the lemon slices and gently mix to distribute them.
Cooking
  1. Spread the chicken and lemon slices in a single layer on the rimmed sheet pan, leaving a little space between pieces so they caramelize rather than steam.
  2. Place the sheet pan in the preheated oven and roast for 15 minutes. Remove, use tongs to toss the chicken, then return to the oven and roast an additional 4–7 minutes, or until the chicken is nicely caramelized and cooked through.
Making the Slaw
  1. While the chicken roasts, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, 2 tablespoons olive oil, and a pinch of kosher salt in a bowl. Taste and adjust the seasoning.
  2. Fold the shredded cabbage into the yogurt-herb dressing until well coated. Let the slaw rest for 10–15 minutes so the cabbage softens slightly and absorbs the flavors.
Assembling Pitas
  1. Just before serving, warm the pitas in the oven for a few minutes or wrap in foil and heat until soft and pliable.
  2. Fill each warm pita with a generous scoop of herby ranch slaw, top with roasted chicken and lemon slices, and finish with cubed avocado.
  3. Plate pitas warm and enjoy right away, or offer extra herbs and lemon wedges on the side.

Nutrition

Serving1gCalories450kcalCarbohydrates40gProtein30gFat20gSaturated Fat4gSodium600mgFiber5gSugar6g

Notes

Dry the chicken pieces well with a paper towel before seasoning so they brown faster. Don’t overcrowd the sheet pan; use two pans if needed. Let the slaw rest for at least 10 minutes for better texture. Squeeze fresh lemon over the assembled pitas just before serving for extra brightness.

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