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Sheet Pan Chicken Pitas with Herby Ranch is a delightful dish that perfectly marries the convenience of sheet pan cooking with the flavors of the Mediterranean. This recipe has a special place in my kitchen rotation because it’s quick, affordable, and packed with fresh ingredients. Ideal for a busy weeknight dinner, these pitas are filled with tender chicken, a refreshing slaw, and creamy avocado, making them not only satisfying but also wholesome.
Why You’ll Love This Dish
This recipe stands out for several reasons. First, it’s incredibly easy to assemble and clean up since everything cooks on one sheet pan. The combination of flavors—from the smoked paprika and brown sugar on the chicken to the herby ranch yogurt slaw—creates a taste sensation that’s hard to resist. Plus, using pitas to wrap up this delicious filling makes for a fun meal that both kids and adults will enjoy.
"These Sheet Pan Chicken Pitas are a game changer! Quick to make and full of flavor. The herby ranch dressing takes it to the next level!"
How This Recipe Comes Together
Creating these flavorful pitas is a breeze. You’ll start by marinating the chicken with sweet and smoky spices, roast it to perfection alongside lemon slices, and quickly whip up a refreshing slaw with yogurt and fresh herbs. All that’s left is to warm some pitas, fill them with the goodies, and you’re ready to dig in!
What You’ll Need
To make these scrumptious Sheet Pan Chicken Pitas with Herby Ranch, gather the following 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
Feel free to customize this list; the chicken can be swapped for tofu for a plant-based option or even shrimp for a seafood twist!
Step-by-Step Instructions
Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, combine the chicken pieces with the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to coat. Add the sliced lemon and mix again to distribute the flavors.
Roast the Chicken: Spread the seasoned chicken and lemon slices in a single layer on a sheet pan. Roast for 15 minutes, then toss the mixture and roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
Make the Slaw: While the chicken roasts, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and a pinch of salt in a separate bowl. Gently fold in the shredded cabbage and let this mixture rest for 10–15 minutes to develop the flavors.
Warm and Fill Pitas: Warm your pitas until they’re soft and pliable. Fill each pita with a generous portion of the slaw, roasted chicken, and diced avocado. Serve warm and enjoy immediately!
Best Ways to Enjoy It
These Sheet Pan Chicken Pitas are best enjoyed fresh, but there are so many creative ways to serve them. Pair with a side of crunchy carrot sticks, fresh cucumber slices, or a light tomato salad for a complete meal. You could also serve these pitas with homemade hummus for a delightful appetizer.
How to Store & Freeze
If you have leftovers, you can store the components separately in airtight containers. Keep the chicken and slaw refrigerated for up to 3 days. To reheat the chicken, simply warm it in a skillet or microwave until heated through. Unfortunately, the pitas may not hold up well in the freezer, so it’s best to assemble them fresh.
Helpful Cooking Tips
- When marinating the chicken, try letting it sit for at least 30 minutes if you have time; this enhances the flavors even more.
- Don’t skip the lemon slices during roasting; they add a lovely brightness to the chicken.
- If you like a bit more heat, feel free to adjust the cayenne pepper according to your taste.
Creative Twists
Looking for ways to switch things up? Consider these variations:
- Swap chicken for grilled shrimp or even roasted chickpeas for a vegetarian twist.
- Experiment with different herbs in the slaw. Mint or cilantro can provide a refreshing twist!
- Try adding toppings like feta cheese or spicy pickles for an added kick.
Common Questions
How long does it take to prepare this dish?
The total time for preparation and cooking is around 40–45 minutes, making it a quick weeknight meal option.
Can I use a different protein?
Absolutely! Tofu or shrimp work wonderfully as substitutes for chicken in this recipe.
How well do leftovers keep?
Leftovers can be stored in the fridge for up to 3 days, but for the best taste, it’s ideal to consume them within the first two days.
Now that you have the rundown on these scrumptious Sheet Pan Chicken Pitas with Herby Ranch, gather your ingredients and create a meal that’s sure to impress! Enjoy your delicious adventure in cooking!
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Sheet Pan Chicken Pitas with Herby Ranch
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A delightful dish that combines the convenience of sheet pan cooking with Mediterranean flavors, featuring tender chicken, refreshing slaw, and creamy avocado in pitas.
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
- Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to coat, and add sliced lemon.
- Roast the Chicken: Spread the chicken and lemon slices on a sheet pan. Roast for 15 minutes, toss, and roast for an additional 4–7 minutes until caramelized and cooked through.
- Make the Slaw: Whisk yogurt, chopped herbs, lemon juice, olive oil, and salt in a bowl. Fold in the shredded cabbage and let rest for 10–15 minutes.
- Warm and Fill Pitas: Warm pitas until soft. Fill each pita with slaw, roasted chicken, and diced avocado. Serve warm.
Notes
Let the chicken marinate for at least 30 minutes for enhanced flavor. Don’t skip the lemon slices during roasting for added brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg