Experience Flavor Explosion with Sheet Pan Chicken Pitas!
Ever dreamt of a meal that’s both quick and delicious? Picture marinated chicken with a hint of spice, nestled in soft pitas and topped with a zesty herby ranch slaw. These Sheet Pan Chicken Pitas with Herby Ranch not only deliver on taste but also make your kitchen your new favorite restaurant—clean up included!
Why Make This Recipe
Why should you whip up these dreamy pitas? For starters, easy cleanup is a major win! Who wants to spend the evening washing dishes when you can savor this meal instead? Plus, they’re budget-friendly, making them perfect for family dinner nights—or when the friends come over. Because let’s be real, who doesn’t appreciate a meal that pleases everyone? 😄
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Cooking doesn’t get much simpler than this!
- 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 give it another mix.
- Roast the Chicken: Spread the chicken and lemons onto a sheet pan in a single layer. Roast for 15 minutes, toss everything, and roast for another 4-7 minutes until perfectly caramelized and cooked through.
- Make the Slaw: In a bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and a pinch of salt. Fold in the shredded cabbage and let it rest for 10-15 minutes.
- Warm and Fill Pitas: Warm the pitas until soft. Fill each pita with slaw, roasted chicken, and cubes of avocado. Serve warm and enjoy immediately!
How to Make Sheet Pan Chicken Pitas with Herby Ranch (Overview)
So here’s the game plan! Start with prepping your chicken and letting it soak in all those zesty flavors. While that’s roasting away, whip up that creamy slaw that’s going to bring everything together. Just don’t skip letting it rest—trust me, the flavors will explode! Finally, warm up your pitas, stuff them to the brim, and indulge! 😊
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
Feeling hungry yet? Serve these pitas with an extra squeeze of lemon on the side and a sprinkle of fresh herbs for a pop of color. The crunch of the cabbage slaw mixed with the juicy chicken is pure bliss. Imagine all of that goodness packed in a warm pita, sending your tastebuds on a flavor journey they won’t soon forget! Your friends will be begging you for the recipe!
How to Store Sheet Pan Chicken Pitas with Herby Ranch
Leftovers? No problem! These pitas can hang out in the fridge for up to 3 days. Just store the chicken and slaw separately from the pitas to keep everything fresh. When ready to eat, simply warm them in the oven or microwave! 👍 Pro tip: they also freeze well, so stash some for a delicious rainy day!
Tips to Make Sheet Pan Chicken Pitas with Herby Ranch
- Timing is key: Don’t let the chicken sit too long; it loses that juicy goodness!
- Ingredient swaps: Run out of dill? Parsley works just as well!
- For a little kick, add sliced jalapeños to your slaw.
- Double the recipe for meal prep; these beauties taste even better the next day!
Variation
Feeling adventurous? Turn this recipe into a vegan delight by swapping the chicken for hearty chickpeas, and use a cashew yogurt instead of plain yogurt. Add roasted bell peppers for an extra flavor twist!
FAQs
Can I make this with frozen chicken?
Absolutely, just make sure to thaw it completely before cooking for even results.
What can I use instead of yogurt?
Any non-dairy yogurt will do, or you could try tahini for a nutty flavor!
Can I prep the slaw ahead?
Yes! Just store it in an airtight container in the fridge for up to 2 days before serving.
📌 Pin this recipe for your next cozy dinner night!
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
For the chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 piece lemon, sliced
For the slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 0.5 piece lemon, juiced
- 2 tbsp olive oil
- Kosher salt to taste
- 0.5 small head green cabbage, shredded
For serving
- 2-3 pieces pitas
- 1 piece ripe avocado, cubed
Instructions
Preparation
- 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 give it another mix.
Cooking
- Spread the chicken and lemons onto a sheet pan in a single layer.
- Roast for 15 minutes, toss everything, and roast for another 4-7 minutes until perfectly caramelized and cooked through.
Make the Slaw
- In a bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and a pinch of salt.
- Fold in the shredded cabbage and let it rest for 10-15 minutes.
Assembly
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and cubes of avocado.
- Serve warm and enjoy immediately!
Notes
Printable Recipe Card
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