Sheet Pan Chicken Pitas with Herby Ranch
Cooking at home can be a fun and rewarding experience! One dish that stands out for its flavor and ease to prepare is Sheet Pan Chicken Pitas with Herby Ranch. This recipe combines juicy chicken with zesty herbs and fresh vegetables, all wrapped in warm, soft pita bread. It makes for a great lunch, dinner, or even a quick meal option for busy days. Let’s dive into why this dish is worth making and how to create it in your own kitchen!
Why Make This Recipe
There are many reasons to try Sheet Pan Chicken Pitas with Herby Ranch. First and foremost, it is a quick and easy meal that doesn’t require many dishes. You’re able to roast everything in one pan! This not only minimizes cleanup but also allows the flavors to blend beautifully as everything cooks together.
Another reason to make this recipe is the balance of taste and nutrition. The chicken provides excellent protein, while the crunchy cabbage and creamy avocado add fiber and healthy fats to your meal. Additionally, the homemade slaw with fresh herbs adds a burst of flavor that store-bought sauces can’t replicate.
This recipe is also versatile. You can switch up the vegetables, use different herbs, or even choose various types of bread, depending on your preference. Finally, making pitas at home is a fun way to impress friends and family. Once you offer them a bite, they’ll be asking for this dish on repeat!
How to Make Sheet Pan Chicken Pitas with Herby Ranch
Creating Sheet Pan Chicken Pitas with Herby Ranch is simple and should take about 30–40 minutes from start to finish. Follow these steps to make this delightful dish!
Ingredients
To gather everything you need for this recipe, make sure you have the following 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
Directions
Prep the Oven & Chicken:
Start by preheating your oven to 425ºF (220ºC). This temperature is perfect for roasting chicken and achieving a nice caramelization. In a large bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Mix everything well, ensuring all the chicken pieces are well-coated. Add the lemon slices to the mixture and stir again to distribute the slices evenly.
Roast the Chicken:
Spread the chicken and lemon slices in a single layer on a sheet pan. This allows even cooking and brown marks on the chicken. Roast in the preheated oven for about 15 minutes. After 15 minutes, take the pan out of the oven and toss the chicken. This helps it cook evenly and adds additional flavor. Return it to the oven for an additional 4 to 7 minutes until the chicken is fully cooked and has a nice caramelized appearance.
Make the Slaw:
While your chicken is roasting, use this time to prepare the slaw. In a separate bowl, whisk together plain yogurt, fresh dill, parsley, garlic chives, lemon juice, olive oil, and kosher salt. Mixing these ingredients will create a wonderful herby ranch dressing. Fold in the shredded green cabbage and let the slaw rest for about 10–15 minutes. This allows the flavors to meld together while the cabbage softens slightly.
Warm and Fill Pitas:
Once your chicken has properly roasted and your slaw is ready, it’s time to warm the pitas. You can do this in a microwave or a skillet for a minute or so, just enough for them to be soft and pliable. Fill each warmed pita with a generous amount of slaw, add a serving of roasted chicken, and finish it off with cubed avocado for a creamy texture. Serve your chicken pitas warm and enjoy immediately!
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
When serving Sheet Pan Chicken Pitas, presentation is key. Place the filled pitas on a large platter, so they are easily accessible for everyone at the table. You can sprinkle some extra fresh herbs on top for a beautiful touch. Serve with fresh, sliced veggies on the side, such as carrots, cucumber, or bell peppers, for a well-rounded meal. If you want to make it extra special, consider adding a simple side salad dressed with olive oil and vinegar.
How to Store Sheet Pan Chicken Pitas with Herby Ranch
If you have leftovers, storing them properly is essential. First, remove the chicken and slaw from the pitas. This helps the pita bread avoid becoming soggy. Place the chicken and slaw in separate airtight containers. You can store them in the fridge for up to 3 days. When you’re ready to enjoy the leftovers, reheat the chicken in a pan or microwave until warm.
You can freshen up the slaw by adding a bit more yogurt or lemon juice if desired. For the pitas, it’s best to warm them slightly before filling them again. Reassemble and enjoy your delicious meal!
Tips to Make Sheet Pan Chicken Pitas with Herby Ranch
Marinate the Chicken: If you have time, marinate the chicken for a few hours or overnight. This will deepen the flavors.
Use Leftover Chicken: If you have leftover roasted chicken, you can easily use that instead of starting with raw chicken, making your prep time even shorter.
Customize your Slaw: Feel free to swap in different types of cabbage, like red cabbage, for a colorful twist. You could also add shredded carrots or even sweet corn to the slaw.
Opt for Whole Wheat Pitas: If you’re looking for a healthier option, try whole wheat pitas. They add a nutty flavor and more fiber.
Variation
If you wish to switch things up, consider adding grilled vegetables to the pitas. Bell peppers, onions, or zucchini can add great texture and taste. You can also change the protein by using shrimp or tofu for a different option. For spicy lovers, add jalapeño slices or a hot sauce of your choice to the mix to give it a kick!
FAQs
Can I freeze the chicken pitas?
Yes! You can freeze cooked chicken and slaw separately. Freeze them in airtight containers. They will keep for about 2 months. When ready to consume, thaw them in the fridge overnight.
Can I use a different type of bread?
Absolutely! Feel free to use naan, tortillas, or even lettuce wraps as alternatives to pitas.
How can I make this dish vegetarian?
Replace the chicken with roasted chickpeas or grilled mushrooms. You can also add more variety to your slaw with extra vegetables to ensure a filling and delicious meal.
Now that you know how to make and enjoy Sheet Pan Chicken Pitas with Herby Ranch, it’s time to get cooking! Your family and friends will be delighted by this hearty and flavorful dish. Enjoy!
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- Preheat your oven to 425ºF (220ºC).
- In a large bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Mix well to ensure all chicken pieces are coated.
- Add lemon slices to the mixture and stir to distribute evenly.
- Spread chicken and lemon slices in a single layer on a sheet pan and roast in the preheated oven for about 15 minutes.
- After 15 minutes, toss the chicken to promote even cooking and return to the oven for an additional 4 to 7 minutes until fully cooked.
- In a separate bowl, whisk together plain yogurt, fresh dill, parsley, garlic chives, lemon juice, olive oil, and kosher salt to create the herby ranch dressing.
- Fold in the shredded cabbage and let the slaw rest for about 10–15 minutes to allow flavors to meld.
- Warm the pitas in a microwave or skillet for about a minute until soft and pliable.
- Fill each warmed pita with a generous amount of slaw, a serving of roasted chicken, and finish off with cubed avocado. Serve warm.