Sheet Pan Chicken Pitas with Herby Ranch
Sheet pan chicken pitas with herby ranch are a delightful, quick meal perfect for busy weeknights. This recipe takes tender chicken, aromatic spices, and fresh herbs, all nestled in soft pita bread. It packs flavor in every bite, making it an excellent choice for families and gatherings.
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This dish is not only simple to prepare but also bursting with vibrant flavors. Here’s why you’ll love it:
- Quick to Prepare: With minimal hands-on time and easy cleanup, you’ll have dinner ready in no time.
- Flavorful and Healthy: The seasoning on the chicken adds depth, while fresh herbs in the ranch keep it light and nutritious.
- Customizable: You can add your favorite vegetables to the pitas, making each one unique.
- Family-Friendly: With its fun presentation, even picky eaters will love these pitas.
How to Make Sheet Pan Chicken Pitas with Herby Ranch
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
Step-by-Step Instructions:
Prep the Oven & Chicken:
Preheat the oven to 425ºF. In a large bowl, combine the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Toss well to coat the chicken evenly. Add the lemon slices and mix again.
Roast the Chicken:
Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast in the preheated oven for 15 minutes. After that, toss the chicken and roast for an additional 4–7 minutes until everything is caramelized and the chicken is cooked through.
Make the Slaw:
While the chicken roasts, prepare the slaw. In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Once mixed, fold in the shredded cabbage and let it rest for about 10–15 minutes.
Warm and Fill Pitas:
Warm the pitas in the oven or on a stovetop until soft. Stuff each pita with a generous amount of slaw, the roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
These chicken pitas make a fantastic main dish for lunch or dinner. Serve them with a side of fresh fruit or a light salad for a complete meal. You can also add extra toppings like sliced cucumbers, tomatoes, or your favorite hot sauce for an extra kick.
How to Store Sheet Pan Chicken Pitas with Herby Ranch
If there are any leftovers, you can store them in an airtight container in the refrigerator for up to three days. Keep the components separate until you’re ready to eat to maintain the pita’s texture. Reheat the chicken in a microwave or oven until warmed through, and assemble the pitas right before serving for the best experience.
Tips to Make Sheet Pan Chicken Pitas with Herby Ranch Perfect
- Marinate the Chicken: For extra flavor, marinate the chicken for an hour before cooking. A longer marination gives the spices time to penetrate.
- Use Fresh Herbs: Fresh herbs make a noticeable difference in the flavor. If possible, opt for fresh over dried.
- Add Extra Vegetables: Feel free to add bell peppers, zucchinis, or cherry tomatoes to the sheet pan for more color and nutrients.
Flavor Variations
While this recipe is fantastic as-is, you can easily adapt it based on your preferences:
- Spicy: Increase the cayenne pepper or add sliced jalapeños to the mix.
- Mediterranean Twist: Substitute the yogurt with tzatziki sauce and add feta cheese.
- Southwestern Flavor: Use taco seasoning instead of the spices listed, and top the pitas with salsa or guacamole.
Pro Tips for Success
- Even Cooking: Cut the chicken into uniform pieces for even cooking.
- Don’t Overcrowd the Pan: Spread the chicken in a single layer. Overcrowding can lead to steaming instead of roasting.
- Rest the Chicken: Let the chicken rest for a few minutes after roasting to keep it juicy.
FAQs About Sheet Pan Chicken Pitas with Herby Ranch
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before marinating and cooking. Cooking from frozen will require more time and may affect the texture.
What can I substitute for yogurt?
If you prefer a non-dairy option, use plant-based yogurt, sour cream, or even a tahini sauce for a different flavor profile.
Can this recipe be made ahead of time?
Absolutely! You can marinate the chicken in advance and even prepare the slaw a day ahead. Just store everything in the refrigerator and assemble before serving.
Final Thoughts
Sheet pan chicken pitas with herby ranch is a satisfying meal that combines convenience with delicious flavors. Perfect for busy days, it frees up time without sacrificing taste. Enjoy making it for your family, and watch as they delight in every savory bite. Happy cooking!
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- Preheat the oven to 425ºF. In a large bowl, combine the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Toss well to coat the chicken evenly. Add the lemon slices and mix again.
- Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast in the preheated oven for 15 minutes. After that, toss the chicken and roast for an additional 4–7 minutes until everything is caramelized and the chicken is cooked through.
- While the chicken roasts, prepare the slaw. In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Once mixed, fold in the shredded cabbage and let it rest for about 10–15 minutes.
- Warm the pitas in the oven or on a stovetop until soft. Stuff each pita with a generous amount of slaw, the roasted chicken, and avocado cubes. Serve warm and enjoy immediately!