Description
This Sheet Pan Chicken Pitas recipe features tender, spiced chicken roasted to perfection with a zesty herby ranch slaw. Quick to prepare and baked in a single sheet pan, it’s a flavorful, healthy meal perfect for busy weeknights. Loaded inside warm pitas with creamy avocado and crisp slaw, it balances savory, tangy, and fresh flavors in every bite.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1/2 lemon, sliced
Herby Ranch Slaw
- 1/2 cup plain yogurt (or non-dairy alternative)
- 1/4 cup dill, finely chopped
- 1/4 cup parsley, finely chopped
- 2 tbsp chives, minced
- Juice from 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 1/2 small head green cabbage, shredded
To Serve
- 2–3 pita breads
- 1 ripe avocado, cubed
Instructions
- Preheat Oven: Set your oven to 425º F, preferably using convection mode for even roasting and crisping.
- Prepare Chicken: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and toss everything well to coat the chicken evenly with the spice mixture.
- Roast Chicken: Spread the coated chicken pieces on a sheet pan in a single layer, taking care not to overcrowd them for proper caramelization. Bake in the oven for 15 minutes, then toss the chicken to ensure even cooking, and bake for an additional 4-7 minutes, until the chicken is crisp on the edges and caramelized.
- Prepare Slaw: While the chicken cooks, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt in a large bowl. Add the shredded cabbage and toss thoroughly to coat the slaw evenly. Let it rest for 10-15 minutes to meld flavors.
- Assemble Pitas: Warm the pita breads in the microwave briefly until soft. Stuff each pita with a generous portion of the herby ranch slaw, roasted chicken pieces, and cubed avocado for a creamy finish.
- Serve: Enjoy the pitas warm as a satisfying and flavorful meal suitable for lunch or dinner.
Notes
- Using convection mode helps crisp the chicken evenly, but if unavailable, regular bake mode works fine—just keep an eye to avoid overcooking.
- You can substitute plain yogurt with a non-dairy alternative like coconut or almond yogurt to keep this dish dairy-free.
- For extra heat, add more cayenne or include a drizzle of hot sauce when assembling.
- Leftover chicken and slaw can be stored separately in airtight containers in the fridge for up to 3 days.
- To make this gluten-free, substitute pitas with gluten-free flatbreads or wraps.
