Sheet Pan Chicken Pitas are the kind of recipe that make weeknight dinners a breeze. Juicy, seasoned chicken bites are roasted to perfection on one pan, then tucked into warm pita bread with creamy, herby ranch slaw and ripe avocado.
It’s fresh, flavorful, and packed with texture smoky, citrusy chicken balanced by cool, tangy cabbage slaw and creamy avocado. With minimal prep and just one pan to clean, this recipe is a delicious shortcut to a wholesome dinner that feels restaurant-worthy but comes together in about 30 minutes.
Why You’ll Love This Sheet Pan Chicken Pitas
These Sheet Pan Chicken Pitas deliver big flavor with minimal effort. The chicken bakes up smoky and tender, the slaw adds cool herby crunch, and the avocado provides creamy contrast all wrapped in soft pita for a satisfying bite.
It’s fresh, customizable, and easy to prep ahead, making it ideal for busy nights or relaxed weekend dinners. Simple ingredients with bold flavor that’s the recipe for a dish you’ll want on repeat all year long.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons brown sugar
- 1½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- ½ lemon, sliced
Herby Ranch Slaw
- ½ cup plain yogurt (or non-dairy alternative)
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons chives, minced
- Juice from ½ lemon
- 2 tablespoons olive oil
- Kosher salt, to taste
- ½ small head green cabbage, shredded
For Serving
- 2–3 pita breads
- 1 ripe avocado, cubed
Step-by-Step Method
Step 1: Prepare the chicken
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly spray it with olive oil.
In a large bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Stir to form a thick paste. Add the chicken pieces and toss thoroughly until coated.
Spread the seasoned chicken evenly on the prepared baking sheet. Scatter the lemon slices around the pan as they roast, the lemon infuses the chicken with bright, tangy flavor.
Step 2: Roast the chicken
Bake for 18–20 minutes, flipping halfway through, until the chicken is golden and fully cooked. If desired, broil for an additional 1–2 minutes at the end to give the edges a caramelized finish.
Remove the pan from the oven and let the chicken rest for 5 minutes while you prepare the slaw.
Step 3: Make the herby ranch slaw
In a medium bowl, whisk together plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and a pinch of salt. Adjust to taste more herbs for freshness, or extra lemon juice for a little zing.
Add the shredded cabbage to the bowl and toss until evenly coated. The slaw should be crisp, creamy, and well-seasoned.
Step 4: Warm the pita and prepare toppings
Warm your pita bread on the same sheet pan for 1–2 minutes or in a dry skillet until slightly toasted. Slice the avocado and set aside for assembling.
Step 5: Assemble the pitas
Layer the warm pita with a few spoonfuls of herby slaw, then top with the roasted chicken and cubed avocado. Drizzle with extra olive oil or a squeeze of roasted lemon juice for an added burst of flavor.
Serve immediately while everything is warm and fresh.
Expert Tips for Success
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Cut evenly: Uniform chicken pieces ensure even roasting and tenderness.
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Don’t skip the lemon: Roasting lemon slices releases aromatic oils that enhance the chicken’s flavor.
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Prep ahead: Make the slaw a few hours ahead and store it in the refrigerator to let the flavors meld.
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Make it spicier: Increase the cayenne or add a little hot sauce to the marinade for an extra kick.
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Use whole-grain pita: For more fiber and a nutty flavor, try whole-grain or multigrain pita bread.
Tasty Variations to Try
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Mediterranean twist: Swap the ranch slaw for a cucumber-yogurt tzatziki and add sliced cherry tomatoes.
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Tex-Mex style: Replace the herbs in the slaw with cilantro and add a drizzle of chipotle mayo.
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Vegetarian option: Use roasted chickpeas instead of chicken and keep all the same seasonings.
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Extra crunch: Add thinly sliced radishes or pickled onions for added texture.
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Dairy-free dressing: Use vegan yogurt and olive oil mayonnaise for a plant-based herby slaw.
Serving Ideas
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Weeknight dinner: Quick, balanced, and delicious for busy evenings.
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Meal prep: Make extra chicken and slaw to enjoy as protein-packed lunch bowls.
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Party platter: Set up a pita station with toppings like cucumber, lettuce, and hummus for guests to build their own.
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Family-friendly meal: Mild enough for kids just adjust the spice to your family’s preference.
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Picnic ready: Wrap the pitas in foil for grab-and-go lunches or outdoor gatherings.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add extra juiciness and flavor. Simply adjust the baking time as they may take a few minutes longer to cook through.
Can I grill the chicken instead of roasting?
Absolutely. Thread the seasoned chicken pieces onto skewers and grill over medium heat for 4–5 minutes per side, until slightly charred and fully cooked.
How far in advance can I make the slaw?
You can prepare the herby ranch slaw up to 24 hours in advance. Store it covered in the refrigerator and give it a quick toss before serving.
Can I store leftovers?
Yes. Store the roasted chicken and slaw separately in airtight containers for up to 3 days. Warm the chicken before assembling fresh pitas.
What sides go well with Sheet Pan Chicken Pitas?
Serve with roasted potatoes, a quinoa salad, or simple grilled vegetables for a complete meal.
Print
Sheet Pan Chicken Pitas
- Total Time: 35
- Yield: 3–4 servings 1x
Description
Juicy spiced chicken roasted with lemon slices, served with a creamy herby ranch slaw and fresh avocado in warm pita. A quick, flavor-packed Mediterranean-inspired dinner with minimal cleanup.
Ingredients
Chicken
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
Herby Ranch Slaw
½ cup plain yogurt (or non-dairy alternative)
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
2 tbsp chives, minced
Juice from ½ lemon
2 tbsp olive oil
Kosher salt, to taste
½ small head green cabbage, shredded
For Serving
2–3 pita breads
1 ripe avocado, cubed
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment or lightly oil. Mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil into a paste. Toss chicken to coat evenly. Scatter lemon slices around the pan.
- Bake chicken 18–20 minutes, flipping halfway, until golden and cooked through. Broil 1–2 minutes for extra caramelization. Let rest 5 minutes.
- Whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt until smooth. Toss with shredded cabbage until coated.
- Warm pita on pan or in skillet 1–2 minutes until pliable and lightly toasted.
- Assemble: Spread slaw on pita, top with chicken, add avocado cubes, and drizzle olive oil or roasted lemon juice. Serve warm.
Notes
Cut chicken uniformly for even cooking.
Roasted lemons add bright, tangy flavor; don’t skip them.
Make slaw ahead to chill and deepen flavors.
Adjust cayenne to your spice preference.
Use whole-grain pita for a heartier option.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 pita wrap
- Calories: 425
- Sugar: 8g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: sheet pan chicken pitas, herby ranch slaw, quick chicken dinner, healthy pita recipe, mediterranean chicken wraps
