Smoky Sheet Pan Chicken Pitas with Herby Ranch Slaw

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Created on August 29th, 2025 at 06:35 pm

A fresh, fuss-free dinner for summer nights

Dinner doesn’t get easier (or more delicious) than these Smoky Sheet Pan Chicken Pitas with Herby Ranch Slaw. Juicy chicken is roasted to caramelized perfection in a bold brown sugar–paprika spice blend, then stuffed into fluffy pitas with crunchy, tangy cabbage slaw and creamy chunks of avocado. It’s the ultimate no-fuss meal that looks impressive but takes almost no effort. Perfect for hot August nights, quick weeknight meals, or even a casual cottage dinner with friends. Everything cooks on a single sheet pan and comes together in under 40 minutes. 🍗🥑 This is one summer sheet pan dinner you’ll want to put on repeat.

Chicken pitas served with homemade herby yogurt slaw on a clean plate.

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3–4

📝 Ingredients List

For the 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

For the 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 fresh chives, minced
Juice from ½ lemon
2 tbsp olive oil
Kosher salt to taste
½ small head green cabbage, shredded

For Serving:

2–3 pitas
1 ripe avocado, cubed

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Large sheet pan
Large mixing bowls
Sharp knife
Cutting board
Measuring spoons & cups
Whisk
Tongs or spatula
Microwave or oven (for warming pitas)

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Preheat the oven to 425ºF (use convection if available).
Season the chicken: In a bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add sliced lemon and toss everything together. 🍋
Roast the chicken: Spread the chicken mixture onto a sheet pan in a single layer. Roast for 15 minutes, toss, and return to oven for 4–7 more minutes until golden and caramelized.
Make the slaw: In a large bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Add the shredded cabbage and toss to coat. Let the slaw sit for 10–15 minutes so it softens and absorbs the dressing. 🥬
Warm the pitas in the microwave or oven until soft and pliable.
Assemble your pitas: Fill each pita with herby ranch slaw, roasted chicken, and creamy avocado. Enjoy warm! 🥑

💡 Pro Tips Section

Make-ahead slaw: This slaw actually gets better the next day — perfect for meal prep.
Dairy-free friendly: Swap the yogurt with a plant-based version to keep it lactose-free.
Vegetarian twist: Roasted chickpeas or tofu work great instead of chicken.
Party idea: Create a DIY pita bar with toppings like olives, feta, or pickled onions.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 pita plate	570	43g	49g	23g	6g	17g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.