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Sheet pan chicken pitas filled with roasted spiced chicken, creamy herby ranch slaw, and avocado chunks, served in warm pita bread on a rustic wooden board.

Sheet Pan Chicken Pitas with Herby Ranch

Juicy spice-roasted chicken, herby ranch slaw, and creamy avocado wrapped in warm pitas — this sheet pan dinner is a weeknight win with minimal cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 37 minutes
Servings: 3 pitas
Course: Main Course
Cuisine: American, Mediterranean Inspired
Calories: 430
Ingredients Equipment 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 adjust to taste
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil
  • 0.5 lemon thinly sliced
For the Herby Ranch 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
  • 0.5 lemon juiced
  • 2 tbsp olive oil
  • kosher salt to taste
  • 0.5 small head green cabbage shredded
For Serving
  • 2–3 pitas warmed
  • 1 ripe avocado cubed

Equipment

  • Sheet Pan
  • Mixing Bowls
  • Oven

Method
 

  1. Preheat oven to 425ºF (220ºC). In a bowl, toss chicken with brown sugar, spices, olive oil, and lemon slices. Spread on a sheet pan and roast 15 minutes, then toss and roast 4–7 more minutes until caramelized and cooked through.
  2. In a separate bowl, whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
  3. Warm pitas. Fill each with slaw, roasted chicken, and avocado. Serve immediately.

Notes

Swap chicken thighs for extra juiciness. Pre-shredded cabbage and coconut yogurt are great time-saving and allergy-friendly options. Store leftovers in separate airtight containers for up to 3 days.