Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe
This Sheet Pan Chicken Pitas recipe features tender, caramelized chicken pieces baked with a blend of smoky and spicy seasonings, served in warm pita bread with a refreshing herby ranch slaw and creamy avocado. It's an easy, flavorful meal perfect for weeknights, combining protein with crisp vegetables and a zesty homemade dressing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 3-4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
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
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat Oven: Preheat your oven to 425ºF (220ºC), preferably on convection mode for even crisping.
- Prepare Chicken: In a large bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add lemon slices and toss everything together to coat well.
- Arrange on Sheet Pan: Spread the coated chicken onto a sheet pan in a single layer without overcrowding to ensure proper caramelization.
- Bake Chicken: Place the sheet pan in the oven and bake for 15 minutes. Remove and toss the chicken pieces, then bake for an additional 4 to 7 minutes until the chicken is crisp and nicely caramelized.
- Prepare Herby Ranch Slaw: In a large bowl, whisk together plain yogurt, chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt. Add shredded cabbage and toss until the slaw is evenly coated. Allow to sit for 10 to 15 minutes to meld flavors.
- Warm Pitas and Assemble: Warm the pitas gently in the microwave or oven until soft and pliable. Stuff each pita with a generous amount of herby ranch slaw, caramelized chicken pieces, and diced avocado.
- Serve: Serve immediately while the chicken is warm and the pita soft. Enjoy this flavorful and balanced sheet pan meal.
Notes
- Using convection mode in the oven helps achieve crispier chicken pieces faster.
- For a dairy-free option, substitute plain yogurt with a coconut or almond-based yogurt alternative.
- Adjust cayenne pepper quantity to control the heat level.
- Keep the chicken pieces spaced out on the sheet pan to avoid steaming them.
- The slaw can be prepared ahead and refrigerated, but add avocado just before assembling to prevent browning.
