There’s something special about a cozy evening when you can whip up a delicious meal in no time. If you’re looking to impress family or friends with minimal effort, Sheet Pan Chicken Pitas with Herby Ranch is the way to go. This recipe is simple, fun to make, and oh-so-tasty. Plus, it brings a lovely mix of flavors that everyone will love. Who doesn’t appreciate a satisfying meal that feels gourmet without the fuss?

why make this recipe

This recipe combines savory, juicy chicken with fresh herbs and creamy yogurt, all tucked into warm pita bread. It’s a crowd-pleaser and perfect for a relaxed dinner or a quick lunch. Sheet pans are a busy cook’s best friend. They allow you to roast your chicken and veggies all at once, and cleanup is a breeze. You get all the convenience without compromising on flavor. Trust me, your taste buds will thank you!

how to make Sheet Pan Chicken Pitas with Herby Ranch

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

Sheet Pan Chicken Pitas with Herby Ranch

Directions:

Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, toss your chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add those lovely lemon slices and mix everything again.
Roast the Chicken: Spread the chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss it around, then roast for another 4–7 minutes until it’s beautifully caramelized and cooked through.
Make the Slaw: In a bowl, whisk together the yogurt, fresh herbs, lemon juice, olive oil, and a sprinkle of salt. Fold in the shredded cabbage and let it rest for about 10–15 minutes. This slaw is going to be delicious!
Warm and Fill Pitas: Warm the pitas until soft. Now comes the fun part! Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!

how to serve Sheet Pan Chicken Pitas with Herby Ranch

Serve these pitas with extra slaw on the side for a refreshing crunch. You can also add some extra herbs or a squeeze of lemon to elevate the flavors. They’re perfect for a gathering or even a cozy night in.

how to store Sheet Pan Chicken Pitas with Herby Ranch

If you have leftovers, store the filling separately from the pitas. Keep the chicken and slaw in airtight containers in the fridge for up to three days. When you’re ready to enjoy leftovers, simply warm everything up and fill those pitas again.

tips to make Sheet Pan Chicken Pitas with Herby Ranch

Feel free to mix and match your veggies in the slaw. Carrots, radishes, or even bell peppers work well!
Adjust the spice level! If you want it milder, reduce the cayenne pepper.
Don’t skip on marinating the chicken with those spices. It really brings out the flavors!

variation

You can make these pitas vegetarian by substituting the chicken with grilled veggies or chickpeas. The herby ranch slaw will work beautifully with any roasted vegetables!

FAQs

Sheet Pan Chicken Pitas with Herby Ranch

Can I use frozen chicken for this recipe?

Yes, you can! Just make sure to thaw the chicken completely before marinating and roasting.

How can I make this recipe dairy-free?

Use a dairy-free yogurt alternative in the slaw. That’ll keep it creamy without the dairy!

What should I serve with these pitas?

These delicious pitas are filling enough on their own, but you can also serve them with a side salad or some roasted veggies.

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