Sheet Pan Chicken Pitas with Herby Ranch
Are you in search of a delicious and easy-to-make meal that the whole family will love? Look no further than these Sheet Pan Chicken Pitas with Herby Ranch. This dish is not only packed with flavor but also offers a delightful combination of textures. Made with tender roasted chicken, fresh veggies, and a creamy herb sauce, it’s a great choice for busy weeknights or casual gatherings. Let’s dive into why you should make this recipe!
Why Make This Recipe
Sheet Pan Chicken Pitas with Herby Ranch are an ideal option for several reasons. First and foremost, they are a one-pan meal, which means less time spent on cleanup and more time enjoying the food and company. The roasting technique caramelizes the flavors beautifully, adding depth to the dish without much effort.
Additionally, the recipe is versatile. You can adjust the herbs used in the ranch to suit your palate or dietary preferences, making it easy to customize. For those looking to introduce more veggies into their diet, the addition of shredded cabbage and fresh avocado boosts nutrition and flavor. Lastly, this meal is perfect for a variety of occasions, whether it’s a weeknight dinner, a picnic in the park, or even meal prepping for the week ahead.
How to Make Sheet Pan Chicken Pitas with Herby Ranch
Creating Sheet Pan Chicken Pitas with Herby Ranch is a straightforward process. Follow these simple steps, and you’ll have a meal that will impress everyone at the table!
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
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Preheat your oven to 425ºF. In a large mixing bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Toss until the chicken is well-coated. Add the lemon slices and give it a final mix.
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Spread the chicken and lemon slices evenly on a sheet pan, ensuring everything is in a single layer. Roast in the preheated oven for 15 minutes. After 15 minutes, toss the chicken and return it to the oven for an additional 4–7 minutes or until the chicken is caramelized and cooked through.
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While the chicken is roasting, prepare the Herby Ranch sauce. In a bowl, whisk together the yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste. Once everything is combined, gently fold in the shredded cabbage and set aside. Let the slaw rest for 10–15 minutes to allow the flavors to meld.
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Once the chicken is finished, warm the pitas in the oven until they are soft. To assemble, fill each pita with the cabbage slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!
Pro Tips for Success with Sheet Pan Chicken Pitas
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Even Cooking: Cut the chicken into uniform pieces to ensure even cooking. Smaller pieces will cook faster and caramelize better.
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Let It Rest: Allow the chicken to rest for a few minutes before assembling the pitas. This helps retain its juices and makes for a juicier bite.
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Customize Your Slaw: Feel free to add other crunchy veggies like carrots, bell peppers, or radishes to your slaw for extra flavor and texture.
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Herb Substitutions: If you don’t have fresh herbs, you can use dried versions, but use about one-third the amount as dried herbs are more concentrated.
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Meal Prep: This dish is great for meal prep! Cook a double batch of chicken, and you can easily use leftovers in salads, wraps, or grain bowls throughout the week.
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Cooked Chicken Storage: If you have leftover cooked chicken, store it in an airtight container in the fridge for up to four days.
Flavor Variations for Sheet Pan Chicken Pitas
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Spicy Twist: For an extra kick, add more cayenne pepper to the chicken mixture or include sliced jalapeños in the slaw.
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Mediterranean Vibes: Swap the dill and parsley for fresh oregano and basil. You might also add feta cheese to the slaw for a tangy flavor.
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BBQ Style: Instead of the herby ranch, try tossing the chicken in your favorite barbecue sauce before roasting.
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Asian Fusion: Use soy sauce, ginger, and sesame oil for the chicken marinade, and replace the yogurt with a creamy sesame dressing for the slaw.
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Taco Inspired: Use taco seasoning instead of the smoked paprika and cayenne, and include avocado, salsa, and shredded cheese as toppings.
Serving Suggestions for Sheet Pan Chicken Pitas
Sheet Pan Chicken Pitas with Herby Ranch make for a satisfying meal on their own, but you can enhance your dining experience with some delightful sides. Here are a few ideas:
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Simple Green Salad: A fresh green salad dressed in lemon vinaigrette will complement the rich flavors of the pitas.
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Chips and Dip: Serve with tortilla chips and your favorite salsa or guacamole for a perfect pairing.
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Sweet Corn: A side of sweet corn on the cob adds a nice texture and sweetness to the meal.
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Roasted Vegetables: Extra roasted veggies like zucchini, bell peppers, or asparagus can be a healthy addition to your plate.
Storage and Freezing Instructions for Sheet Pan Chicken Pitas
If you have leftovers, making storage and reheating as simple as possible is key. Here’s how to store your Sheet Pan Chicken Pitas properly:
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Refrigeration: Store any leftover chicken, slaw, and pitas separately in airtight containers in the refrigerator. The chicken should be consumed within 3-4 days, and the slaw within 1-2 days.
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Freezing: While the pitas will not freeze well, you can freeze the cooked chicken. Place it in a freezer-safe bag or container, and it will last up to 3 months. Just thaw it in the refrigerator before reheating.
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Reheating: To reheat the chicken, you can use a microwave or warm it in a skillet until heated through. Avoid reheating the slaw, as it’s best enjoyed fresh.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|————-|————–|
| Calories | 400 |
| Protein | 30g |
| Carbs | 30g |
| Fat | 20g |
| Fiber | 5g |
| Sodium | 500mg |
FAQ About Sheet Pan Chicken Pitas with Herby Ranch
What type of chicken can I use for this recipe?
You can use boneless, skinless chicken thighs if you prefer a juicier option. They will require the same cooking time, but check for doneness.
Can I make the Herby Ranch ahead of time?
Absolutely! The Herby Ranch can be prepared a day in advance. Store it in the refrigerator in a covered container. The flavors will meld beautifully!
Can I substitute the yogurt in the ranch dressing?
Yes, you can substitute Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream for a lactose-free option.
What if I want to add more vegetables?
Feel free to add bell peppers or zucchini to the sheet pan for an extra boost of veggies. They roast beautifully and will complement the chicken and flavors of the dish.
How can I make this recipe gluten-free?
To make this recipe gluten-free, ensure you use gluten-free pitas. Many supermarkets offer gluten-free pita or flatbread options.
Final Thoughts
Sheet Pan Chicken Pitas with Herby Ranch are not only a delightful meal option, but they also offer versatility and nutritional value. With minimal prep and cleanup, you’ll find yourself reaching for this recipe time and again. Whether you’re hosting friends or just cooking for your family, this dish is sure to impress. So roll up your sleeves, gather your ingredients, and enjoy a delicious dinner that brings everyone together!
Print
Sheet Pan Chicken Pitas with Herby Ranch
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A delicious and easy-to-make meal featuring tender roasted chicken, fresh veggies, and a creamy herb sauce, perfect for busy weeknights or gatherings.
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
Instructions
- Preheat your oven to 425ºF. In a large mixing bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Toss until well-coated. Add lemon slices and mix.
- Spread chicken and lemon slices evenly on a sheet pan in a single layer. Roast for 15 minutes. Toss chicken and return to the oven for an additional 4–7 minutes until caramelized and cooked through.
- While chicken is roasting, make the Herby Ranch sauce by whisking together yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in shredded cabbage and set aside to rest for 10–15 minutes.
- After chicken is finished, warm pitas in the oven until soft. Assemble by filling each pita with cabbage slaw, roasted chicken, and cubed avocado. Serve warm and enjoy!
Notes
For a spicy twist, add more cayenne pepper or jalapeños to the slaw. Feel free to customize the slaw with extra veggies. Leftover cooked chicken can be stored in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean