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Sheet Pan Chicken Pitas with Herby Ranch – Easy and Delicious

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These Sheet Pan Chicken Pitas with Herby Ranch are quick to prepare and full of fresh flavor. Juicy spice-roasted chicken pairs perfectly with creamy herby slaw and buttery avocado in soft pitas, making a delicious Sheet Pan Chicken Pitas dinner.

Ingredients

Scale
  • 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

  1. Preheat oven to 425ºF.
  2. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix.
  3. Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast 4–7 more minutes until caramelized and cooked through.
  4. In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
  5. Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately.

Notes

  • Sub chicken thighs for extra juiciness
  • Yogurt can be swapped for dairy-free alternatives like coconut yogurt
  • Store leftovers separately: slaw and chicken last up to 3 days in airtight containers
  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/sheet-pan-chicken-pitas-herby-ranch/