Sheet Pan Chicken Pitas Recipe
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.
- 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
Find it online: https://messykitchenmagic.com/sheet-pan-chicken-pitas-recipe/
