When dinner needs to be quick, healthy, and actually exciting (because plain chicken again isn’t cutting it), these Sheet Pan Chicken Pitas with Herby Ranch Slaw swoop in to save the evening.

This recipe takes all the things we love—juicy, spiced chicken, crunchy slaw, creamy avocado—and wraps them up in a warm pita pocket. It’s a full meal in your hand, no fork required, which makes it ideal for busy nights when the dishes are already piled high.

The real star? The ranch-inspired slaw. Tangy yogurt, fresh herbs, and lemon juice bring brightness that balances the smoky-sweet chicken perfectly. The best part is everything comes together in under 40 minutes, with the oven doing most of the heavy lifting. Now that’s my kind of easy weeknight dinner.

Why You’ll Love These Sheet Pan Chicken Pitas with Herby Ranch Slaw

Minimal cleanup: One pan for the chicken, one bowl for the slaw—done.
Big flavors: Smoky, herby, tangy, and creamy all at once.
Customizable: Swap the pita for wraps, naan, or lettuce cups.
Healthy chicken meal: Balanced with lean protein, fresh veggies, and wholesome fats.

Ingredients You’ll Need

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

Step-by-Step: How to Make Sheet Pan Chicken Pitas with Herby Ranch Slaw

Preheat the oven: 425°F (220°C). Use convection if you have it for even roasting.
Season the chicken: Toss chicken with brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix well.
Roast the chicken: Spread the chicken and lemon on a sheet pan. Roast 15 minutes. Toss, then roast another 4–7 minutes until caramelised and cooked through.
Make the slaw: While the chicken roasts, whisk yoghurt, dill, parsley, chives, lemon juice, olive oil, and salt. Add cabbage and toss. Let rest 10–15 minutes.
Warm the pitas: Heat briefly in oven or microwave until soft.
Assemble: Fill pitas with slaw, chicken, and avocado cubes. Serve warm.

Tips for Success

Marinate ahead: Season the chicken in the morning and keep it in the fridge—it deepens the flavor.
Herb swap: No dill? Try cilantro or mint for a different twist.
Don’t skip resting the slaw: That little wait time makes the cabbage softer and the flavors meld beautifully.
Extra heat: Add a drizzle of hot sauce or sriracha if you like it spicy.
Make it a bowl: Skip the pita and serve over rice or quinoa for a gluten-free option.

A Quick Story from My Kitchen

The first time I made this, it was one of those weeks where I had been leaning hard on takeout. My kids were thrilled to see “something wrapped in bread” but skeptical about the slaw. Fast-forward to dinner: the chicken disappeared first, then the pitas, and even the slaw (which I expected to be picked at) was gone. My youngest looked at me and said, “This ranch stuff is good. Can we always have it?”

That’s when I knew this recipe had made it into the weeknight rotation. It feels special but requires so little effort—it’s the kind of dinner that makes you feel like you’re winning at life.

What to Serve with Sheet Pan Chicken Pitas

Crispy potato wedges or sweet potato fries.
Simple Greek salad with cucumber, tomato, and olives.
Roasted veggies like zucchini, peppers, or asparagus.
Something refreshing: Sparkling water with lime or a chilled glass of rosé (because balance).

How to Store & Reheat

Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days.
Slaw: Keeps well for 2 days, though it softens more with time.
Pitas: Best stored separately in a bread bag or an airtight container.
Reheat: Warm chicken in the oven or microwave, then assemble fresh with slaw and avocado.

Pro tip: If you’re meal-prepping, keep everything separate and assemble just before eating so the pita doesn’t get soggy.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Thighs add extra juiciness and roast beautifully.

Can I make the slaw dairy-free?

Absolutely—use a dairy-free yogurt alternative.

What kind of pita works best?

Thicker pocket-style pitas hold up best, but wraps or naan are great swaps.

Can I prep this ahead?

Yes! Roast the chicken and prep the slaw in advance. Warm the chicken and assemble when ready to eat.

A Flavour-Packed Way to Do Chicken

If you’re stuck in a chicken rut, these Sheet Pan Chicken Pitas with Herby Ranch Slaw are just what you need. Smoky, juicy chicken, tangy-herby slaw, creamy avocado, and warm pita come together in a way that feels fresh but not fussy. It’s a sheet pan dinner that’s healthy, satisfying, and—bonus—easy to clean up.

So next time you’re wondering what to make on a busy weeknight, trust me: this pita party is the answer.

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Sheet Pan Chicken Pitas with Herby Ranch Slaw

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Author: Olivia Hartwellen
Total Time: 35–40 minutes
Yield: 3 servings 1x
Diet: Gluten Free

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Description

These Sheet Pan Chicken Pitas with Herby Ranch Slaw are a fresh, flavor-packed weeknight dinner. Juicy, spiced chicken is roasted to perfection and paired with a creamy herb-yogurt slaw, avocado, and warm pitas for a healthy, satisfying, and fuss-free meal ready in under 40 minutes.

Ingredients

Scale

For the Chicken

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp brown sugar
1 ½ 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 of 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

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Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
Toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, olive oil, and lemon slices. Spread on sheet pan.
Roast chicken for 15 minutes, toss, then roast an additional 4–7 minutes until caramelized and cooked through.
While chicken roasts, whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl. Add shredded cabbage and toss. Let rest 10–15 minutes.
Warm pitas in oven or microwave until soft.
Assemble pitas with slaw, roasted chicken, and avocado cubes. Serve immediately.

Notes

Marinate chicken ahead of time for deeper flavor.

Swap herbs—cilantro or mint add a fun twist.

Rest the slaw before serving for softer cabbage and better flavor.

Add hot sauce or sriracha for heat.

Skip the pita and serve over rice or quinoa for a gluten-free option.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Category: Dinner / Main Course
Method: Sheet Pan
Cuisine: Mediterranean-inspired / American

Sheet Pan Chicken Pitas with Herby Ranch Slaw: A Fresh, Flavor-Packed Weeknight Win