Name: Sheet Pan Chicken Pitas Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Mediterranean
Ingredients: 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; 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; 2–3 pitas; 1 ripe avocado, cubed

Introduction

Sheet Pan Chicken Pitas offer a deliciously easy way to enjoy flavorful roasted chicken with a fresh, herby slaw all wrapped in warm pita bread. This recipe combines smoky spices, tangy yogurt dressing, and creamy avocado for a satisfying meal perfect for weeknights.

Two pita bread sandwiches filled with grilled golden-brown chicken pieces at the bottom, topped with a dark green leafy layer, then covered with shredded light green lettuce and a drizzle of white sauce with green herbs. The sandwiches rest on crinkled brown paper on a white marbled surface. Nearby, a white bowl contains the same shredded lettuce with a wooden spoon, and another white bowl holds a creamy green herb sauce with a wooden spoon. Small sprigs of fresh dill garnish the sandwiches and the surrounding area. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
2–3 pitas
1 ripe avocado, cubed

Instructions

Step 1: Preheat your oven to 425ºF. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything together well.
Step 2: Spread the chicken and lemon slices evenly on a sheet pan. Roast for 15 minutes, then toss the chicken pieces. Continue roasting for another 4 to 7 minutes, until the chicken is caramelized and cooked through.
Step 3: While the chicken cooks, prepare the herby ranch slaw. In a bowl, whisk together the yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt. Fold in the shredded cabbage and let the slaw rest for 10 to 15 minutes to develop flavor.
Step 4: Warm the pitas until they are soft and pliable. Fill each pita with a generous amount of slaw, roasted chicken pieces, and cubed avocado.
Step 5: Serve the filled pitas while warm and enjoy your vibrant, easy meal!

Tips & Variations

For extra heat, increase the cayenne pepper or add a drizzle of hot sauce when assembling the pitas.
Swap the green cabbage for shredded kale or napa cabbage for a different texture and flavor.
Use Greek yogurt for a thicker slaw or a non-dairy yogurt if preferred.
Leftover chicken makes a great topping for salads or grain bowls the next day.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, reheat the chicken in the oven or microwave until warmed through. Avoid storing assembled pitas to prevent sogginess; assemble fresh before serving.

How to Serve

Three pita sandwiches are filled with grilled golden-brown chicken pieces layered at the bottom. On top of the chicken, there is a layer of light green shredded lettuce, thin cucumber slices, and dollops of creamy white sauce with herbs. Fresh dill sprigs are scattered on the sauce and lettuce. The pitas rest on brown paper inside a wooden box, and in front of the pitas, there is a small white bowl filled with the same creamy herb sauce with a spoon inside it. The photo is taken on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used for a juicier, more flavorful result. Adjust roasting time as needed until cooked through.

Can I make the slaw ahead of time?

Absolutely! The slaw can be made up to a day in advance and stored in the refrigerator, allowing the flavors to meld beautifully.

Sheet Pan Chicken Pitas Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

A flavorful and easy Sheet Pan Chicken Pitas recipe featuring tender, spiced roasted chicken paired with a fresh herby ranch slaw and creamy avocado, all tucked into warm pita bread for a delicious, wholesome meal.

Author: Maya
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 3 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Mediterranean
Diet: Gluten Free

Ingredients

Scale

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

Prep the Oven & Chicken: Preheat the oven to 425ºF (220ºC). In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Mix well to ensure the chicken is evenly coated. Add the lemon slices and gently toss to distribute.
Roast the Chicken: Spread the coated chicken pieces and lemon slices evenly on a sheet pan in a single layer. Roast in the preheated oven for 15 minutes, then toss or flip the chicken pieces to promote even caramelization. Continue roasting for an additional 4–7 minutes, or until the chicken is cooked through and nicely caramelized.
Make the Slaw: While the chicken roasts, prepare the herby ranch slaw. In a bowl, whisk together plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste. Fold in the shredded green cabbage and allow the mixture to rest for 10–15 minutes to meld flavors and soften the cabbage slightly.
Warm and Fill Pitas: Warm the pita breads until soft and pliable. Fill each pita pocket with a generous spoonful of the herby ranch slaw, roasted chicken pieces, and cubed ripe avocado. Serve immediately while warm for best taste and texture.

Notes

You can substitute chicken thighs for breasts if you prefer a juicier texture.
Use Greek yogurt for a thicker, creamier slaw or any non-dairy yogurt to keep it vegan-friendly.
Adjust cayenne pepper to your spice tolerance.
Leftover roasted chicken can be refrigerated and used within 3 days.
Warming the pitas helps prevent them from cracking when filling.
If desired, add extra fresh herbs or a squeeze of fresh lemon on top before serving for added brightness.

Keywords: sheet pan chicken pitas, roasted chicken pita, herby ranch slaw, easy chicken dinner, Mediterranean chicken recipe