Go Back
–+ servings
Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch for Effortless Flavor

Enjoy effortless flavor with Sheet Pan Chicken Pitas featuring herby ranch, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 57 minutes
Servings: 4 pitas
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts Can substitute with chicken thighs for extra tenderness.
  • 2 tbsp brown sugar Adds sweetness and caramelization.
  • 1.5 tsp smoked paprika Regular paprika can be used if needed.
  • 0.5 tsp garlic powder Fresh garlic can be used for stronger flavor.
  • 0.5 tsp onion powder Replace with fresh onions if desired.
  • 0.5 tsp cayenne pepper Adjust to taste for heat.
  • 0.5 tsp kosher salt Adjust according to taste.
  • 1 tbsp olive oil Vegetable oil can be used as a substitute.
  • 0.5 lemon Sliced; lime can be a substitute.
For the Slaw
  • 0.5 cup plain yogurt Use non-dairy yogurt for dairy-free.
  • 0.25 cup fresh dill Tarragon or parsley can be used if unavailable.
  • 0.25 cup fresh parsley Cilantro can be used for variation.
  • 2 tbsp fresh chives Green onions can be a substitute.
  • 0.5 juice from lemon Lime juice can also be used.
  • 0.5 small head green cabbage Shredded; coleslaw mix can be used.
  • kosher salt To taste.
For Assembly
  • 2-3 pitas Gluten-free pitas can be used if needed.
  • 1 ripe avocado Cubed; guacamole can be used as a bold alternative.

Equipment

  • large mixing bowl
  • Sheet Pan
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well and add lemon slices.
  2. Spread the chicken in a single layer on a sheet pan and roast for 15 minutes. Toss the chicken and return to the oven for another 4-7 minutes until caramelized and cooked through.
  3. In a separate bowl, whisk together yogurt, dill, parsley, chives, lemon juice, and salt. Fold in cabbage and let sit for 10-15 minutes.
  4. Warm the pitas in a skillet or oven. Assemble pitas with chicken, slaw, and avocado. Serve warm.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 900mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 8mgIron: 15mg

Notes

Marinate chicken for 30 minutes for enhanced flavor. Serve pitas immediately for the best texture. Prep slaw ahead of time to deepen flavors. Use a meat thermometer for chicken doneness.

Tried this recipe?

Let us know how it was!