Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe
A flavorful and easy-to-make dinner featuring tender, caramelized chicken pieces baked on a sheet pan with a smoky, sweet spice blend. Served inside warm pitas filled with a fresh herby ranch slaw and creamy avocado for a perfect balance of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 2-3 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1/2 lemon, sliced
Herby Ranch Slaw
- 1/2 cup plain yogurt or non-dairy alternative
- 1/4 cup dill, finely chopped
- 1/4 cup parsley, finely chopped
- 2 tbsp chives, minced
- Juice from 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 1/2 small head green cabbage, shredded
To Serve
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat Oven: Preheat your oven to 425º F, preferably using convection mode to ensure even cooking and crispiness.
- Prepare Chicken: In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until each piece is well coated. Add the lemon slices and toss again gently.
- Bake Chicken: Spread the seasoned chicken evenly on a sheet pan, making sure not to overcrowd the pieces to allow proper caramelization. Bake for 15 minutes, then toss or flip the chicken pieces for even cooking. Continue baking for an additional 4 to 7 minutes until chicken is crisp and nicely caramelized.
- Make Herby Ranch Slaw: While the chicken bakes, combine plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt in a large bowl. Stir well to create the herby ranch dressing. Add the shredded green cabbage and toss thoroughly to coat all the slaw ingredients. Let the slaw sit for 10 to 15 minutes to meld flavors.
- Warm Pitas: Warm the pitas in the microwave for about 20-30 seconds until soft and pliable, making them easier to stuff.
- Assemble Pitas: Fill each warmed pita with a generous amount of herby ranch slaw, followed by the caramelized sheet pan chicken pieces, and top with cubed ripe avocado for creamy texture and freshness.
- Serve: Serve immediately for the best combination of warm chicken and fresh slaw in every bite.
Notes
- For a dairy-free option, use a non-dairy yogurt alternative in the slaw.
- Adjust cayenne pepper to your preferred spice level, or omit for a milder flavor.
- Using convection oven mode helps achieve a crispier chicken texture.
- If you don’t have pitas, flatbreads or tortillas make good substitutes.
- The slaw can be made a few hours ahead to let flavors develop even more.
- To keep chicken juicy, avoid overcrowding on the sheet pan.