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Sheet Pan Chicken Pitas with Herby Ranch filled with roasted chicken, creamy slaw, and avocado

Sheet Pan Chicken Pitas with Herby Ranch

Juicy spice-roasted chicken, creamy herby ranch slaw, and buttery avocado wrapped in warm pitas. A one-pan weeknight dinner ready in 35 minutes with minimal cleanup and maximum fresh flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp brown sugar
  • 1.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil for chicken
  • 0.5 lemon sliced
  • 0.5 cup plain yogurt or non-dairy alternative
  • 0.25 cup fresh dill finely chopped
  • 0.25 cup fresh parsley finely chopped
  • 2 tbsp fresh chives minced
  • 0.5 lemon juiced
  • 2 tbsp olive oil for slaw
  • kosher salt to taste
  • 0.5 small head green cabbage shredded (about 3 cups)
  • 2-3 pitas
  • 1 ripe avocado cubed

Equipment

  • Sheet pan
  • Large mixing bowls
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Preheat oven to 425°F. Line a sheet pan with parchment paper for easier cleanup.
  2. In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and olive oil until well coated. Add lemon slices and mix well.
  3. Spread chicken and lemon slices on the sheet pan in a single layer, making sure pieces aren't touching too much for better browning. Roast for 15 minutes.
  4. Remove from oven, toss chicken to expose different sides, then roast for another 4-7 minutes until golden, slightly caramelized, and internal temperature reaches 165°F.
  5. While chicken roasts, make the herby ranch slaw. In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt until smooth.
  6. Fold shredded cabbage into the yogurt mixture and let sit for 10-15 minutes to soften and absorb flavors. This can rest while the chicken finishes cooking.
  7. Warm pitas by wrapping them in foil and placing in the oven for 5 minutes, or heat in a dry skillet for 30 seconds per side until soft and pliable.
  8. Fill each pita with a generous layer of herby slaw, add roasted chicken, and top with cubed avocado. Serve immediately.

Notes

Chicken thighs can be substituted for extra juiciness. Dairy-free coconut yogurt works well. Store chicken and slaw separately in airtight containers for 2-3 days. Can be prepped ahead and assembled before serving. Use pre-shredded cabbage to save time.