Name: Sheet Pan Chicken Pitas with Herby Ranch Slaw and Avocado Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 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

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Introduction

This Sheet Pan Chicken Pitas recipe combines tender, spiced chicken with a fresh, herby ranch slaw for a delicious and easy meal. Perfect for a quick weeknight dinner, these pitas are packed with flavor and ready in under 30 minutes.

Two soft, slightly browned pita breads are filled with layers of golden-brown grilled chicken pieces with char marks, topped generously with finely shredded pale green lettuce. A creamy, light green sauce is drizzled over the lettuce, adding a smooth texture that contrasts with the crispiness of the chicken and freshness of the lettuce. The pita sandwiches are placed on crinkled parchment paper, sitting on a white marbled surface. 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 the oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and mix gently to combine.
Step 2: Spread the chicken and lemon slices in a single layer on a sheet pan. Roast for 15 minutes, then toss the chicken to ensure even cooking. Continue roasting for an additional 4–7 minutes until the chicken is caramelized and cooked through.
Step 3: While the chicken is roasting, prepare the herby ranch slaw. In a bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let the mixture rest for 10–15 minutes to allow the flavors to meld.
Step 4: Warm the pitas until soft and pliable. Fill each pita with a generous amount of the slaw, roasted chicken, and cubed avocado. Serve immediately while warm and enjoy!

Tips & Variations

For extra smoky flavor, try adding a pinch of cumin to the chicken seasoning mix.
Substitute Greek yogurt with a dairy-free alternative to keep the slaw vegan-friendly.
Use whole wheat or gluten-free pitas to adjust the recipe to your dietary needs.
Letting the slaw rest enhances its flavor and softens the cabbage slightly for better texture.

Storage

Store leftover components separately in airtight containers. The roasted chicken and slaw keep well in the refrigerator for up to 3 days. When ready to eat, warm the chicken gently in the oven or microwave and assemble the pitas fresh to retain the best texture. Avoid storing assembled pitas to prevent sogginess.

How to Serve

The image shows two soft, light brown pita pockets filled generously with golden-brown roasted chicken pieces that have a slightly crispy texture. Each pita is layered with shredded white cabbage or lettuce on top of the chicken, adding a fresh, crunchy texture. A creamy, pale green sauce is drizzled over the filling, blending smoothly with the vegetables and meat. The pita sandwiches rest on a white paper-lined surface over a white marbled background, with a small bowl of green dip visible on the side. The colors are warm and inviting, with the contrast between the golden chicken, fresh greens, and pale sauce clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless chicken thighs work well and stay moist during roasting. Just adjust the cooking time slightly if pieces are larger or thicker.

Is there a substitute for the smoked paprika?

If you don’t have smoked paprika, regular paprika or a mix of regular paprika with a small pinch of chipotle powder can provide a similar smoky flavor.