Sheet Pan Chicken Pitas with Herby Ranch
This Sheet Pan Chicken Pitas with Herby Ranch recipe is a delightful, easy-to-make dish that brings together tender, seasoned chicken, crispy veggies, and creamy herby dressing, all wrapped in fluffy pitas. If you’re looking for a quick meal that’s sure to please the entire family, this recipe is a perfect choice.
Why Make This Recipe
Sheet Pan Chicken Pitas with Herby Ranch is more than just a meal; it’s an experience! Its combination of flavors and textures brings excitement to weekday dinners. The chicken is infused with a sweet and smoky spice blend, roasted to perfection alongside fresh lemon slices that add a bright flavor. The herby ranch sauce provides a cooling counterpart to the zesty chicken, making every bite a delightful balance. Plus, the whole meal comes together on a single sheet pan, making cleanup a breeze. Whether it’s a busy weeknight or a casual gathering, these chicken pitas are sure to impress!
How to Make Sheet Pan Chicken Pitas with Herby Ranch
Making Sheet Pan Chicken Pitas with Herby Ranch is straightforward and requires minimal prep time! Below, you’ll find the ingredients and directions, making it easy to whip up this delicious meal in no time.
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
- Preheat the oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the sliced lemon and mix again until all the chicken is well coated.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the preheated oven for about 15 minutes, then toss the chicken and return to the oven for another 4–7 minutes, or until the chicken is caramelized and cooked through.
- Prepare the herby ranch slaw by whisking together the yogurt, dill, parsley, chives, lemon juice, olive oil, and a sprinkle of kosher salt in a bowl. Fold in the shredded cabbage and let it rest for about 10–15 minutes to allow the flavors to meld.
- Warm the pitas until soft; this can be done in the oven or on a stovetop. Once warm, fill each pita with a generous scoop of the herby ranch slaw, roasted chicken, and cubed avocado. Serve warm and enjoy your delicious meal!
Pro Tips for Success with Sheet Pan Chicken Pitas
- Marinate for Extra Flavor: For a deeper flavor, consider marinating the chicken in the spice mix and olive oil for at least 30 minutes or overnight.
- Don’t Overcrowd the Pan: Make sure to spread the chicken in a single layer on the sheet pan for even cooking and better caramelization.
- Customize the Veggies: Feel free to add other vegetables like bell peppers or zucchini on the sheet pan for added nutrition and flavor!
- Prepare Extra Dressing: If you love herby ranch, make extra to use as a dip for veggies or chips.
- Choose Whole Grain Pitas: For an added health boost, opt for whole grain or whole wheat pitas.
- Experiment with Spices: Adjust the spice levels to suit your taste; add more cayenne for heat or use sweet paprika if you prefer it milder.
Flavor Variations for Sheet Pan Chicken Pitas
- Mediterranean Twist: Add Kalamata olives and feta cheese for a Mediterranean spin on this dish.
- Taco-Inspired: Replace the spices with taco seasoning and add shredded cheese and a dollop of salsa.
- Asian Flair: Use soy sauce instead of olive oil for marinating the chicken and pack in some sesame seeds and shredded carrots in the slaw.
- BBQ Style: Brush the chicken with your favorite barbecue sauce during the last few minutes of roasting for a smoky-sweet flavor profile.
- Spicy Southwest: Add diced jalapeños to the slaw for a kicking flavor, paired with chipotle powder in the chicken marinade.
Serving Suggestions for Sheet Pan Chicken Pitas
You can enjoy Sheet Pan Chicken Pitas with Herby Ranch on their own or accompanied by various sides. Here are some great ideas:
- Chips and Salsa: Serve with tortilla chips and a fresh salsa for a crunchy addition.
- Fresh Salad: A light side salad with mixed greens and a vinaigrette can complement the richness of the pitas.
- Fruit Salad: Offer a refreshing fruit salad on the side to balance the savory flavors.
- Pickles: Serve with pickles for an extra crunch that contrasts nicely with the creamy filling.
- French Fries or Sweet Potato Wedges: For a heartier meal, serve alongside baked fries or sweet potato wedges.
Storage and Freezing Instructions for Sheet Pan Chicken Pitas
To ensure your Sheet Pan Chicken Pitas stay fresh and flavorful, follow these simple storage guidelines:
- Refrigeration: Portion out any leftovers and store them in airtight containers in the fridge for up to 3 days. The chicken and slaw can be enjoyed cold or reheated.
- Freezing: If you want to prepare ahead, freeze the chicken before cooking. Simply marinate it and place it in a freezer bag. It can last up to 3 months in the freezer. Thaw in the refrigerator overnight before cooking.
- Avoid Assembly Before Freezing: It’s best to freeze the components separately. Reassemble the pitas with fresh ingredients after thawing.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|————|—————|
| Calories | 350 |
| Protein | 30g |
| Carbohydrates | 30g |
| Fat | 15g |
| Fiber | 5g |
| Sodium | 600mg |
FAQ About Sheet Pan Chicken Pitas with Herby Ranch
Can I use other proteins instead of chicken?
Yes! You can easily substitute chicken with turkey, shrimp, or even tofu for a vegetarian option. Make sure to adjust the cooking time based on the protein you choose.
What can I use instead of plain yogurt?
If you’re looking for a dairy-free alternative, you can use any non-dairy yogurt, such as coconut or almond yogurt. Alternatively, you could use sour cream or even a creamy avocado dressing for a different flavor profile.
How can I make the dish spicier?
To add heat, you can increase the amount of cayenne pepper in the chicken marinade or add sliced jalapeños into the slaw. Additionally, serving with hot sauce on the side allows everyone to customize their spice level!
Can I prepare the slaw ahead of time?
Absolutely! You can prepare the herby ranch slaw a day in advance. Just remember to keep it covered in the refrigerator, and give it a quick stir before serving to freshen it up.
What if I don’t have fresh herbs?
If you don’t have access to fresh herbs, you can use dried herbs instead. However, keep in mind that dried herbs are more concentrated, so use about one-third of the amount recommended for fresh herbs.
Final Thoughts
Sheet Pan Chicken Pitas with Herby Ranch is a fantastic recipe that’s not only straightforward but also filled with vibrant flavors and nourishing ingredients. It’s a versatile dish that can adapt to your family’s tastes and dietary preferences, making it a perfect solution for any meal occasion. The easy preparation and minimal cleanup only add to its allure! Give this recipe a try and watch it become a go-to favorite in your household. Enjoy your delicious creation!
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Sheet Pan Chicken Pitas with Herby Ranch
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A delightful dish featuring seasoned chicken, crispy veggies, and creamy herby dressing wrapped in fluffy pitas, perfect for quick family meals.
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 the oven to 425°F. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the sliced lemon and mix again until all the chicken is well coated.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the preheated oven for about 15 minutes, then toss the chicken and return to the oven for another 4–7 minutes, or until the chicken is caramelized and cooked through.
- Prepare the herby ranch slaw by whisking together the yogurt, dill, parsley, chives, lemon juice, olive oil, and a sprinkle of kosher salt in a bowl. Fold in the shredded cabbage and let it rest for about 10–15 minutes to allow the flavors to meld.
- Warm the pitas until soft; this can be done in the oven or on a stovetop. Once warm, fill each pita with a generous scoop of the herby ranch slaw, roasted chicken, and cubed avocado. Serve warm and enjoy your delicious meal!
Notes
Consider marinating chicken for deeper flavor. Customize veggies and adjust spice levels to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American