Sheet Pan Chicken Pitas with Herby Ranch Slaw
Tender spiced chicken roasted on a sheet pan, served in warm pitas with fresh herby ranch slaw and creamy avocado. Ready in just 25 minutes!
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 Greek yogurt works best
- ¼ cup fresh dill finely chopped
- ¼ cup fresh parsley finely chopped
- 2 tbsp fresh chives minced
- Lemon juice from ½ lemon freshly squeezed
- 2 tbsp olive oil extra virgin preferred
- Kosher salt to taste start with ¼ tsp
- ½ small head green cabbage shredded
- For Serving:
- 2-3 pitas warmed
- 1 ripe avocado cubed
Instructions
- Prepare the Chicken (5 minutes): Preheat oven to 425°F. In a large bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Toss until evenly coated. Add lemon slices and toss gently. Let sit 5-10 minutes while oven preheats.
- Roast the Chicken (15-20 minutes): Spread seasoned chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then remove and toss chicken pieces. Return to oven for 4-7 minutes until golden brown and cooked through (internal temperature of 165°F).
- Make the Herby Ranch Slaw (10 minutes): While chicken roasts, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a large bowl. Add shredded cabbage and mix until fully coated. Let sit 10-15 minutes to allow flavors to meld.
- Assemble the Pitas (5 minutes): Warm pitas in microwave for 15-20 seconds or in low oven wrapped in foil. Cut avocado into cubes just before serving. Fill each pita with herby slaw, roasted chicken, and cubed avocado. Serve immediately while chicken is warm.
Notes
Temperature Matters: High heat (425°F) is crucial for caramelizing the brown sugar and creating crispy edges on the chicken.
Make-Ahead: Slaw can be made up to 2 days ahead and stored in refrigerator. Chicken and slaw can be made 1-2 days ahead for meal prep.
Variations: Try Mediterranean style with feta and olives, spicy version with extra cayenne, vegetarian with tofu or chickpeas, or low-carb over cauliflower rice.
Storage: Cooked chicken keeps 3-4 days in refrigerator, can be frozen up to 3 months.
Substitutions: Chicken thighs work great (add 2-3 minutes cooking time). Greek yogurt, sour cream, or mayo can substitute for plain yogurt. Naan, flatbread, or tortillas can replace pitas.
Make-Ahead: Slaw can be made up to 2 days ahead and stored in refrigerator. Chicken and slaw can be made 1-2 days ahead for meal prep.
Variations: Try Mediterranean style with feta and olives, spicy version with extra cayenne, vegetarian with tofu or chickpeas, or low-carb over cauliflower rice.
Storage: Cooked chicken keeps 3-4 days in refrigerator, can be frozen up to 3 months.
Substitutions: Chicken thighs work great (add 2-3 minutes cooking time). Greek yogurt, sour cream, or mayo can substitute for plain yogurt. Naan, flatbread, or tortillas can replace pitas.