Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw – Quick & Flavor-Packed
Make dinner a breeze with these Easy Sheet Pan Chicken Pitas topped with a crisp, creamy Fresh Herb Ranch Slaw. Juicy, perfectly seasoned chicken is roasted on one pan for easy cleanup, then stuffed into warm pita bread with crunchy cabbage, fresh herbs, and tangy ranch dressing. Perfect for busy weeknights, meal prep, or casual gatherings, this simple recipe delivers big flavor with minimal effort. Serve with lemon wedges and extra herbs for a fresh finish!
Equipment
- Large sheet pan
- Mixing bowls
- Whisk
- Knife + cutting board
- Measuring cups & spoons
- Oven or convection oven
- Skillet (optional for searing)
Ingredients
For the Chicken:
- 1 lb (450 g) chicken breasts, cut into bite-sized pieces
- 2 tsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ¼ tsp cayenne pepper (adjust to taste)
- Salt & pepper to taste
- 1 lemon, sliced
For the Herb Ranch Slaw:
- 2 cups shredded cabbage (green, red, or mix)
- ½ cup plain yogurt (or dairy-free alternative)
- 2 tbsp olive oil
- Juice of ½ lemon
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- Salt & pepper to taste
Optional Toppings:
- Avocado slices
- Pickled onions
- Feta cheese
- Roasted peppers
- Hot sauce
For Serving:
- 4–6 soft pita pockets
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix chicken pieces with brown sugar, smoked paprika, garlic powder, cayenne, salt, and pepper.
- Place lemon slices on a sheet pan and arrange chicken on top with space between pieces.
- Roast chicken for 15 minutes, tossing halfway. Broil or use convection for 4–7 minutes for caramelized edges.
- Prepare slaw: In a medium bowl, whisk yogurt, olive oil, lemon juice, dill, parsley, and chives. Toss shredded cabbage in the dressing and let sit 10–15 minutes.
- Warm pita pockets in the oven or skillet.
- Assemble pitas: Layer slaw, roasted chicken, and optional toppings in each pita. Drizzle extra yogurt or avocado sauce if desired.
- Serve immediately or store chicken and slaw separately for meal prep.
Notes
- Chicken thighs can be used for juicier results; adjust cooking time slightly.
- Make the slaw ahead and store separately to keep it crunchy.
- For a vegan version, swap chicken for tofu, chickpeas, or cauliflower and use a plant-based yogurt.
- Gluten-free pita or large lettuce leaves work as alternatives.
- Spice level can be adjusted by reducing or increasing cayenne.
- Leftovers can be stored 4–5 days in the refrigerator; freeze chicken or slaw separately for longer storage.