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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch for a Fun Family Meal

Delightful Sheet Pan Chicken Pitas with Herby Ranch bring savory flavors and minimal cleanup for a fun family meal.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 52 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts The heart of the dish; they roast beautifully for tender bites.
  • 2 tablespoons Brown Sugar Adds a touch of caramelization and sweetness.
  • 1 tablespoon Smoked Paprika Infuses a lovely smoky flavor.
  • 1 teaspoon Garlic Powder Enhances savory notes.
  • 1 teaspoon Onion Powder Enhances savory notes.
  • 1/2 teaspoon Cayenne Pepper Provides a spicy kick; adjust to your heat preference.
  • 1 teaspoon Kosher Salt Essential for flavor.
  • 2 tablespoons Olive Oil Helps with sautéing and roasting.
For the Slaw
  • 1 cup Plain Yogurt Forms the creamy base.
  • 1/4 cup Fresh Dill Gives a bright, herby flavor.
  • 1/4 cup Fresh Parsley Gives a bright, herby flavor.
  • 1/4 cup Chives Gives a bright, herby flavor.
  • 2 cups Green Cabbage Adds crunch and texture.
For Assembly
  • 1 medium Lemon Slices Brighten all the flavors.
  • 4 pitas Pitas Perfectly cradle your fillings.
  • 1 medium Ripe Avocado Adds creaminess.

Equipment

  • oven
  • Mixing Bowl
  • Sheet Pan
  • whisk

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (218°C).
  2. In a large mixing bowl, toss the chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Incorporate lemon slices.
  3. Spread the chicken on a sheet pan and roast for 15 minutes. Toss the chicken and return to the oven for an additional 4–7 minutes until golden and cooked through.
  4. Whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
  5. Warm the pitas in the oven for about 5 minutes or until soft and pliable.
  6. Assemble the pitas with herby slaw, roasted chicken, and avocado cubes.

Nutrition

Serving: 1pitaCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Store roasted chicken and herby slaw separately in airtight containers for up to 3 days. The chicken can be frozen for up to 3 months.

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