Sheet pan chicken pitas with fresh vegetables and herbs

Sheet Pan Chicken Pitas

BySavannah Brooks
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Why Make This Recipe

Sheet Pan Chicken Pitas with Herby Ranch is a tasty and easy meal. It combines juicy roasted chicken with fresh herbs and creamy dressing, all served in soft pitas. This recipe is perfect for busy weeknights and can be made in just about 30 minutes. Plus, it’s healthy and can be customized to fit your taste.

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

Directions

  1. Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix everything together.
  2. Roast the Chicken: Spread the mixture on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and roast for an additional 4–7 minutes until caramelized and fully cooked.
  3. Make the Slaw: In a separate bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and a bit of salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
  4. Warm and Fill Pitas: Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!

How to Serve Sheet Pan Chicken Pitas with Herby Ranch

These chicken pitas are best enjoyed fresh. Serve them warm for lunch or dinner. You can add extra veggies on the side or some chips for a complete meal.

How to Store Sheet Pan Chicken Pitas with Herby Ranch

If you have leftovers, store them in an airtight container in the fridge. The chicken and slaw can last for 2-3 days. However, it’s best to store the pitas separately to keep them soft.

Tips to Make Sheet Pan Chicken Pitas with Herby Ranch

  • Make sure to cut chicken into even pieces for even cooking.
  • Adjust the spice by adding more or less cayenne pepper based on your heat preference.
  • Feel free to use any herbs you have on hand; cilantro or basil can work well too.

Variation

You can customize this recipe by adding other vegetables to the slaw or by using different proteins like turkey or tofu. If you want a spicy kick, try adding some hot sauce to the yogurt dressing.

FAQs

  1. Can I use frozen chicken?

    • Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking for best results.

  2. Can I make this recipe in advance?

    • Yes, you can prepare the chicken and slaw ahead of time and store them separately until you’re ready to assemble.

  3. What can I use instead of yogurt?

    • You can use mayo, sour cream, or a non-dairy alternative like coconut yogurt if you prefer.
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Sheet Pan Chicken Pitas with Herby Ranch

  • Author: admin
  • Total Time: 32 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A tasty and easy meal combining juicy roasted chicken with fresh herbs and creamy dressing, all served in soft pitas.

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

Instructions

  1. Preheat your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix everything together.
  2. Spread the mixture on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and roast for an additional 4–7 minutes until caramelized and fully cooked.
  3. In a separate bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and a bit of salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
  4. Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. Keep pitas separate to maintain softness.

  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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