Sheet Pan Chicken Pitas with Herby Ranch Slaw… Warm pita bread stuffed with sweet and spicy bites of oven-baked chicken, avocado, and a creamy cabbage slaw tossed fresh herbs and a tangy yogurt dressing. So delicious, easy to make and perfect for a lighter summer meal!
I’m officially done with my freshman year of college! So much fun, but I’m finally back at home and so excited to start posting recipes again. Starting with these Sheet Pan Chicken Pitas!
I love this recipe… it’s so easy to put together, so delicious and barely any cleanup! The chicken is sweet and spicy with a brown sugar rub that caramelizes in the oven. The cabbage slaw is a lighter, healthier take on classic coleslaw with lots of fresh herbs and a quick yogurt dressing. I made this recipe completely dairy free by using plain Kite Hill Greek Yogurt. The slaw tastes even better the next day so chicken pitas are also great for meal prep!
Here’s what you’ll need to make these Sheet Pan Chicken Pitas
To make this easy chicken pita recipe, start by cubing the chicken into bite sized pieces. Make sure they’re all about the same size so they cook evenly in the oven. Toss the chicken and lemon slices with the seasonings and a little olive oil. Spread everything out onto a sheet pan and roast until the chicken is browned and caramelized.
I like to set my oven to convection mode so the chicken browns, but if you don’t have that option you can stick the pan under the broiler for a few minutes at the end to achieve the same result. Right when the chicken comes out of the oven, they’ll still be a bit of liquid at the bottom of the pan. Once everything cool down, it should thicken into a yummy glaze.
How to serve Sheet Pan Chicken Pitas
While the chicken roasts in the oven, I like to get started on the herby slaw. Use a large knife to chop your cabbage super finely and whisk together the quick yogurt dressing. I made this recipe completely dairy free by using Kite Hill Plain Yogurt and it was delicious!
Before serving, let the slaw sit for 10-15 minutes to allow the cabbage to lose some of its toughness. Warm up a few pita pockets in the microwave (I used Angel Bakery whole wheat) and stuff them full with slaw, chicken and sliced avocado. These are super fun to make for family because everyone can assemble their own pita sandwich! If you’re cooking for a crowd, I strongly recommend doubling or tripling the recipe (especially the chicken) since it only makes about 2-3 servings.
These Sheet Pan Chicken Pitas would also be delicious wrapped in a tortilla or served as tacos. Even sandwiched in a burger bun or between two toasted slices of bread . If you’re avoiding gluten or just not feeling the sandwich, I like serving everything as a bowl. The chicken and slaw would go great alongside rice or roasted potatoes for a heartier meal.
For meal prep, I recommend storing the chicken and slaw separately and warming up pita pockets individually when you’re ready to eat. The ingredients should keep for about 4-5 days in an airtight container in the fridge.