Sheet Pan Chicken Pitas with Herby Ranch Slaw and Avocado Recipe
This Sheet Pan Chicken Pitas recipe is a flavorful and easy weeknight meal featuring tender, spiced roasted chicken paired with a fresh herby ranch slaw. Roasted on a single sheet pan for quick cleanup, the chicken is seasoned with a smoky, slightly sweet blend of spices and lemon. The vibrant slaw combines yogurt and fresh herbs for a creamy, tangy crunch, served inside warm pitas with creamy avocado cubes. Perfect for a satisfying, bright meal that comes together effortlessly.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
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 your oven to 425ºF (220ºC). In a large bowl, combine the cubed chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the sliced lemon halves and toss everything together well to coat the chicken evenly in the spice mixture and oil.
- Roast the Chicken: Spread the seasoned chicken and lemon slices out evenly on a sheet pan in a single layer. Roast in the preheated oven for 15 minutes, then toss the chicken pieces to promote even cooking and caramelization. Continue roasting for an additional 4 to 7 minutes until the chicken is fully cooked through and has developed a nice caramelized crust.
- Make the Slaw: While the chicken roasts, whisk together the plain yogurt, finely chopped dill, parsley, minced chives, fresh lemon juice, olive oil, and kosher salt in a medium bowl. Fold in the shredded green cabbage gently until combined. Let the slaw rest for 10 to 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
- Warm and Fill Pitas: Warm the pitas in the oven or on a stovetop until soft and pliable. Stuff each pita generously with a portion of the herby ranch slaw, roasted chicken pieces, and cubed ripe avocado. Serve immediately while warm for the best flavor and texture.
Notes
- You can substitute plain yogurt with a dairy-free yogurt for a vegan-friendly slaw.
- If you prefer less heat, reduce or omit the cayenne pepper.
- Using lemon slices during roasting adds a bright citrus note and keeps the chicken moist.
- The slaw can be made a few hours ahead and refrigerated to let flavors develop further.
- For added crunch, feel free to toss in some shredded carrots or radishes into the slaw.
Keywords: sheet pan chicken, chicken pita, roasted chicken, herby ranch slaw, easy chicken recipe, weeknight dinner, Mediterranean chicken
