If you’re looking for a quick and delicious meal that’s packed full of flavor and requires minimal cleanup, then your search ends with these Sheet Pan Chicken Pitas with Herby Ranch. This recipe highlights tender, juicy chicken paired with a fresh and vibrant slaw, all tucked into warm pitas. It’s not just a meal; it’s an experience that brings comfort and satisfaction to any dining table.
Why We Love This Sheet Pan Chicken Pitas with Herby Ranch Recipe
There’s something truly special about dishes that require minimal effort yet deliver maximum flavor. Sheet Pan Chicken Pitas with Herby Ranch checks all the boxes for a perfect weeknight dinner or a fun weekend gathering. The beauty of this recipe lies in its simplicity; the chicken gets a beautiful caramelization in the oven while you can whip up the slaw without breaking a sweat. Plus, enjoying food in a pita makes every bite more enjoyable and interactive. Fill your pita with fresh ingredients, and you’re sure to please everyone at the table!
Ingredients about Sheet Pan Chicken Pitas with Herby Ranch
Here’s what you’ll need to create this wonderful dish. Each ingredient contributes to the overall flavor and satisfaction.
- 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
How to Make Sheet Pan Chicken Pitas with Herby Ranch Directions
Making these Sheet Pan Chicken Pitas with Herby Ranch is as simple as it is delicious. You’ll start by prepping your ingredients and then let the oven do the work for you.
- Prep the Oven & Chicken: Begin by preheating your oven to 425ºF (220ºC). In a large bowl, take your cut chicken pieces and toss them with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Ensure all the chicken pieces are evenly coated. Add the lemon slices to the bowl and give it another gentle mix.
- Roast the Chicken: Spread the marinated chicken and lemon slices out on a sheet pan in a single layer. Place the pan in your preheated oven and roast for about 15 minutes. After 15 minutes, give the chicken a good toss and return it to the oven for another 4 to 7 minutes until the chicken is caramelized and fully cooked through. The aroma from the spices and roasted lemon slices will fill your kitchen and make the wait worthwhile.
- Make the Slaw: While the chicken roasts, prepare the slaw. In a bowl, whisk together the yogurt, fresh herbs (dill, parsley, and chives), lemon juice, olive oil, and a pinch of salt. Once mixed, fold in the shredded cabbage. Let this mixture rest for about 10 to 15 minutes to allow the flavors to meld together beautifully.
- Warm and Fill Pitas: As the chicken finishes roasting, warm up your pitas until they’re soft and pliable. You can do this by placing them in a warm skillet for a minute or two or wrapping them in aluminum foil and placing them in the oven for a few minutes. Once warmed, you can fill each pita with the slaw, roasted chicken, and fresh avocado cubes. Serve them warm for an unforgettable dining experience.
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
Serving these Sheet Pan Chicken Pitas with Herby Ranch is easy and fun! Arrange the filled pitas on a platter and consider garnishing with extra herbs or slices of lemon for added brightness. You could even serve them with a side of sweet potato fries or a fresh garden salad to complete the meal. Each bite of the pita will be bursting with flavor from the seasoned chicken and refreshing slaw, making this a meal everyone at home will cherish.
Expert Tips: Sheet Pan Chicken Pitas with Herby Ranch
To ensure your Sheet Pan Chicken Pitas come out perfectly every time, here are some expert tips:
- Marination Time: If you have time, marinate your chicken for a few hours or even overnight in the spices and olive oil. This will intensify the flavors.
- Chicken Cooking Tip: If you’re unsure about whether the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165ºF (75ºC).
- Pita Options: Consider using whole wheat or gluten-free pitas based on your dietary preferences.
- Customize the Slaw: Feel free to add other veggies to your slaw for added texture and flavor. Carrots, bell peppers, or even a splash of apple cider vinegar can work wonders.
- Cabbage Prep: Make sure your cabbage is finely shredded for the best texture and taste in your slaw.
How to Store Sheet Pan Chicken Pitas with Herby Ranch
If you have leftovers (which might be unlikely because they’re so tasty), store them in an airtight container in the fridge. The chicken, slaw, and pitas can be kept separately to maintain freshness. The chicken should last for about 3-4 days in the refrigerator, and slaw can remain fresh for up to 3 days. When you’re ready to enjoy again, simply heat the chicken through and assemble your pitas fresh!
Variation of Sheet Pan Chicken Pitas with Herby Ranch
While the original recipe is fantastic on its own, exploring variations can add a new flair you didn’t expect. Here are a few ideas:
- Swap the Proteins: Use grilled shrimp or even chickpeas instead of chicken for a different protein option while maintaining the same flavors.
- Spice it Up: For those who enjoy a kick, add more cayenne or even a serrano pepper to the chicken marinade.
- Add More Greens: Toss in some baby spinach or arugula with the slaw for an added nutrient boost and a different flavor profile.
- Different Pita Fillings: Sneak in some roasted bell peppers, cucumbers, or radishes into your pitas for added crunch and freshness.
FAQ
What are Sheet Pan Chicken Pitas with Herby Ranch?
Sheet Pan Chicken Pitas with Herby Ranch are a delicious meal featuring seasoned, roasted chicken served inside warm pitas, complemented by a refreshing herb yogurt slaw. It’s a simple, one-pan dish that delivers a burst of flavor in every bite.
How long does it take to make Sheet Pan Chicken Pitas with Herby Ranch?
This dish takes about 30-40 minutes from start to finish, making it a quick and easy option for lunch or dinner.
Can I use different vegetables in the slaw?
Absolutely! You can add any veggies you like to the slaw. Carrots, radishes, or bell peppers can bring different flavors and textures to the dish.
Is there a vegetarian version of Sheet Pan Chicken Pitas with Herby Ranch?
Yes, you can substitute chicken with roasted chickpeas or tofu, and keep the same delicious slaw. It’s a great way to enjoy this recipe while accommodating vegetarian diets.
How do I keep leftover chicken and slaw fresh?
Store leftover chicken and slaw separately in airtight containers in the fridge. Chicken will last for 3-4 days, while slaw is best consumed within 3 days.
Sheet Pan Chicken Pitas with Herby Ranch
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 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
- 0.5 lemon, juiced
- 2 tbsp olive oil
- to taste Kosher salt
- 0.5 small head green cabbage, shredded
For Assembly
- 2-3 pitas Whole wheat or gluten-free options available.
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat your oven to 425ºF (220ºC).
- In a large bowl, toss the cut chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until evenly coated.
- Add the lemon slices to the bowl and mix gently.
Cooking Chicken
- Spread the marinated chicken and lemon slices on a sheet pan in a single layer.
- Roast for about 15 minutes, toss the chicken, and return to the oven for another 4 to 7 minutes until caramelized and fully cooked.
Make the Slaw
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and a pinch of salt.
- Fold in the shredded cabbage and let rest for 10 to 15 minutes.
Serve
- Warm the pitas in a skillet or oven until soft.
- Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm.
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