Do you need a quick and tasty dinner that satisfies everyone at the table? Look no further! Sheet Pan Chicken Pitas with Herby Ranch is your new go-to recipe for busy weeknights. This dish not only comes together in a snap, but it’s also bursting with flavor and goodness, making it a hit for families and foodies alike.

Imagine juicy, tender chicken coated in a sweet and smoky spice blend, all tucked into warm, fluffy pitas. The creamy, herby ranch sauce adds a delightful tang that elevates the entire meal. With a perfect crunch from the cabbage and a creamy finish from the avocado, every bite is a party for your taste buds. What makes this dish truly special is its balance of flavors, textures, and simplicity in preparation.

Why should you make this meal? Well, it’s quick, delightful for meal prep, and features simple ingredients you might already have on hand!

Why You’ll Love This Recipe

Ready in 30 minutes
Made with pantry staples
Perfect for weekly meal prep
Easily customizable to fit dietary needs

Ingredients for Sheet Pan Chicken Pitas with Herby Ranch

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

Step-by-Step Instructions of Sheet Pan Chicken Pitas with Herby Ranch

Preheat the oven to 425°F (220°C).
Mix the spices: In a bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, and kosher salt.
Toss the chicken: In a large bowl, add the chicken pieces along with olive oil and the spice mix. Toss until the chicken is well coated.
Spread on the baking sheet: Place the seasoned chicken on a sheet pan, and arrange lemon slices on top.
Roast in the oven for about 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Prepare the herby ranch: In a separate bowl, mix plain yogurt, dill, parsley, chives, lemon juice, and olive oil. Add kosher salt to taste.
Toss the cabbage: In another bowl, combine the shredded cabbage with a sprinkle of salt.
Warm the pitas: Toss the pitas in the oven during the last 2-3 minutes of roasting to warm them up.
Assemble the pitas: Layer the cabbage, chicken, avocado, and drizzle with the herby ranch sauce in each pita.

Tips for Success

Don’t skip marinating the chicken; it really helps the flavors meld together.
Use fresh herbs for the ranch for a burst of vibrant flavor.
Feel free to switch up the veggies; add whatever greens you love!

Substitutions & Variations of Sheet Pan Chicken Pitas with Herby Ranch

To Make It Vegan/Gluten-Free: Substitute chicken with chickpeas or tofu, and use gluten-free pitas and yogurt.
Variations: Add cherry tomatoes for extra sweetness or red onion for a bit of zing. You might even want to switch the dressing to a spicy sriracha ranch for a kick!

Storage Instructions of Sheet Pan Chicken Pitas with Herby Ranch

Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: The chicken can be frozen for up to 3 months; just reheat before serving.
Make-Ahead: You can marinate the chicken the night before, making dinner prep even easier!

Frequently Asked Questions (FAQ) of Sheet Pan Chicken Pitas with Herby Ranch

Can I use frozen chicken? Yes, but ensure it’s thawed before cooking for even results.
What can I serve with these pitas? A side salad or some roasted veggies make a great addition!
How can I make this dish spicier? Add more cayenne pepper or some chopped jalapeños to the chicken mix.

Final Toughts

This Sheet Pan Chicken Pitas with Herby Ranch is truly a winner in the kitchen. Perfect for any night of the week, it simplifies dinner prep without sacrificing flavor. So gather the ingredients and make this delightful dish today! We’d love to hear what you think share your thoughts and a star rating below!

Sheet Pan Chicken Pitas with Herby Ranch

Print Recipe

A quick and tasty dinner featuring juicy chicken, creamy herby ranch sauce, and fresh vegetables, all tucked into warm pitas.

Total Time: 30 minutes
Yield: 4 servings

Ingredients

Scale

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

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Instructions

Preheat the oven to 425°F (220°C).
In a bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, and kosher salt.
Add the chicken pieces to a large bowl along with olive oil and the spice mix; toss until well coated.
Place the seasoned chicken on a sheet pan and arrange lemon slices on top.
Roast in the oven for about 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
In a separate bowl, mix plain yogurt, dill, parsley, chives, lemon juice, and olive oil; add kosher salt to taste.
Combine the shredded cabbage with a sprinkle of salt in another bowl.
Warm the pitas in the oven during the last 2-3 minutes of roasting.
Assemble the pitas by layering cabbage, chicken, avocado, and drizzling with herby ranch sauce.

Notes

Make sure to marinate the chicken for the best flavor. Use fresh herbs for the ranch for enhanced flavor.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Paleo