Sheet Pan Chicken Pitas with Herby Ranch Slaw

This fast and hands-off sheet pan recipe combines caramelized roasted chicken with a cool yogurt herb slaw, delivering a satisfying contrast in texture and flavor.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp brown sugar
1.5 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp cayenne pepper
0.5 tsp kosher salt
1 tbsp olive oil
0.5 medium lemon, sliced

For the Slaw

0.5 cup plain yogurt (or non-dairy alternative)
0.25 cup fresh dill, finely chopped
0.25 cup fresh parsley, finely chopped
2 tbsp fresh chives, minced
Juice from 0.5 lemon lemon juice
2 tbsp olive oil
Kosher salt to taste kosher salt
0.5 small head green cabbage, shredded

For Serving

2-3 pieces pitas
1 ripe avocado, cubed

Method

Preparation

Preheat oven to 425ºF.
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 again.

Roasting the Chicken

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.

Making the Slaw

In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
Fold in shredded cabbage and let rest for 10–15 minutes.

Assembling the Pitas

Warm the pitas until soft.
Fill each with slaw, roasted chicken, and avocado cubes.
Serve warm and enjoy immediately!

Notes

Store leftover chicken and slaw separately to maintain texture. Chicken lasts up to 3 days and slaw up to 2 days. Freezing cooked chicken is recommended for longer storage, reheating gently when ready to eat.