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