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Sheet Pan Chicken Pitas with Herby Ranch

These Sheet Pan Chicken Pitas with Herby Ranch are a fresh, easy weeknight meal packed with smoky-sweet chicken, cool yogurt-herb slaw, and creamy avocado — all tucked inside warm pitas.
Calories:
Author: Sandra Myers

Ingredients

For the Chicken:

  • 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

For the Herby Ranch Slaw:

  • 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

For Serving:

  • 2 –3 pitas
  • 1 ripe avocado cubed

Instructions

  • Preheat oven to 425°F. In a bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, olive oil, and lemon slices until evenly coated.
  • Spread the chicken and lemons on a sheet pan and roast for 15 minutes.
  • Toss, then roast another 4–7 minutes until caramelized and cooked through.
  • Meanwhile, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt.
  • Fold in shredded cabbage and let rest 10–15 minutes to soften. Warm the pitas until soft, then fill with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy.