Chicken Pitas with Herby Ranch are bold, juicy, and packed with fresh flavor. You get sweet smoky roasted chicken, creamy herby slaw, and buttery avocado all tucked into warm pita. Even better, this easy dinner comes together in about 30 minutes.
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Why You’ll Love These Chicken Pitas with Herby Ranch
First of all, Chicken Pitas with Herby Ranch keep dinner simple. You roast everything on one sheet pan, so cleanup stays easy. Meanwhile, the sweet and smoky spice blend caramelizes in the oven, which gives the chicken crisp edges and deep flavor.
At the same time, the creamy yogurt based herby ranch slaw adds cool, fresh contrast. The dill, parsley, and chives brighten every bite. As a result, each pita tastes balanced and satisfying.
These Chicken Pitas with Herby Ranch also work in many ways. You can stuff them into pita pockets, roll them into wraps, or serve them as bowls. In fact, they make a high protein meal prep option for busy weeks.
Because the recipe takes about 30 minutes, you can make it on a weeknight without stress. Yet it still feels special enough for casual guests.
Ingredients You’ll Need
These Chicken Pitas with Herby Ranch use simple ingredients that build big flavor. Most items may already sit in your kitchen, which makes this recipe even more appealing.
You will need boneless, skinless chicken breasts cut into bite size pieces. Then you add brown sugar and warm spices for that sweet smoky crust. Olive oil helps everything roast evenly, while lemon slices cook right alongside the chicken.
For the slaw, you mix plain yogurt with fresh dill, parsley, and chives. Lemon juice and olive oil add brightness. Meanwhile, shredded green cabbage brings crunch and texture.
Finally, you need soft pita pockets and ripe avocado. The avocado adds creaminess, which ties the whole dish together.
If you enjoy easy chicken dinners, you might also like this Chicken Lemon Chicken Recipe for another bright and simple option.
For the Sweet & Smoky Roasted Chicken
Use 1 pound boneless, skinless chicken breasts cut into 1 inch pieces. Cutting evenly matters because the chicken cooks at the same rate.
Next, toss the chicken with 2 tablespoons brown sugar, 1 1/2 teaspoons smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne, and 1/2 teaspoon kosher salt. Then add 1 tablespoon olive oil and lemon slices.
As the chicken roasts, the brown sugar caramelizes and forms a light glaze. Meanwhile, the lemon slices soften and release juice into the pan, which adds brightness and depth.
For the Herby Ranch Slaw
Whisk together 1/2 cup plain yogurt, 1/4 cup chopped fresh dill, 1/4 cup chopped parsley, and 2 tablespoons minced chives. Then stir in the juice of 1/2 lemon, 2 tablespoons olive oil, and salt to taste.
Fold in shredded green cabbage until evenly coated. After that, let the slaw rest for 10 to 15 minutes. During this time, the cabbage softens slightly and the flavors meld beautifully.
For a dairy free version, simply use plain non dairy yogurt.
For Assembling
You will need 2 to 3 pita pockets and 1 ripe avocado, cubed. However, you can also use tortillas, burger buns, sliced bread, or serve everything over rice or roasted potatoes.
How to Make Chicken Pitas with Herby Ranch Step by Step
Prep and Season the Chicken
First, heat your oven to 425 degrees Fahrenheit. If you have convection, turn it on because it helps the chicken brown faster.
Cut the chicken into even, bite size pieces. Then place them in a bowl with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Toss well so every piece gets coated.
Add the lemon slices and mix again. The lemon should touch the chicken so it roasts together.
Roast Until Caramelized and Crisp
Spread the chicken and lemon slices in a single layer on a sheet pan. Do not crowd the pan because overcrowding causes steaming instead of browning.
Roast for 15 minutes. Then stir or flip the pieces and roast for 4 to 7 minutes more. The chicken should look browned and slightly crisp at the edges.
Right out of the oven, you may see juices in the pan. However, as the chicken rests, the liquid thickens into a glossy glaze that coats each piece.
If you do not have convection, place the pan under the broiler for a minute or two to deepen the browning.
Make the Creamy Herby Ranch Slaw
While the chicken cooks, whisk the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a large bowl.
Next, fold in the shredded cabbage until evenly dressed. Then let it sit for 10 to 15 minutes. This short rest helps the cabbage soften and taste less tough.
As a result, the slaw becomes creamy, fresh, and full of flavor.
Warm and Assemble the Pitas
Warm the pita pockets in the oven or microwave until soft. Then gently open each pocket.
First, add a generous scoop of herby ranch slaw. Next, spoon in the roasted chicken. Finally, top with cubed avocado.
Serve immediately while the chicken stays warm and the slaw stays cool and crisp.
Pro Tips for the Best Chicken Pitas
Cut the chicken into evenly sized pieces so they roast at the same speed. Otherwise, smaller pieces may dry out.
Always spread the chicken in a single layer. If you crowd the pan, the chicken will steam instead of brown.
If you have convection, use it for better caramelization. However, if you do not, a quick broil at the end deepens color and flavor.
Let the slaw rest before assembling. During that time, the cabbage softens and absorbs the dressing.
You can also double or triple the chicken if you feed a crowd. In fact, scaling up works well because the sheet pan method stays simple.
Finally, allow the roasted juices to thicken slightly before stuffing the pitas. That glaze adds extra flavor to your Chicken Pitas with Herby Ranch.
Variations and Substitutions
For a dairy free option, use plain non dairy yogurt in the slaw. The texture stays creamy and delicious.
If you prefer mild heat, reduce the cayenne. On the other hand, if you love spice, add a pinch more.
You can swap shredded cabbage with a prepared coleslaw mix. This saves time and still tastes great.
Chicken thighs also work well. They stay juicy and rich, especially when roasted.
Instead of pita, turn these Chicken Pitas with Herby Ranch into wraps or tacos. You can even serve the chicken and slaw over rice for a hearty grain bowl.
For a Mediterranean twist, add cucumber, tomato, feta, or pickled onions. The fresh toppings pair beautifully with the herby ranch.
If you enjoy bold flavors, you may also like this Cowboy BBQ Bacon Cheddar Chicken for another fun dinner idea.
Serving Ideas
Serve Chicken Pitas with Herby Ranch in warm pita pockets for a classic feel. However, you can also spoon the filling into tortillas or burger buns.
For a lighter plate, serve the chicken and slaw over rice or roasted potatoes. Meanwhile, a simple cucumber salad or roasted vegetables make easy sides.
These pitas also work well for casual gatherings. Because you can prep components ahead, guests can build their own.
Storage and Meal Prep Tips
Store the chicken and slaw separately in airtight containers in the refrigerator. They keep well for about 4 to 5 days.
When ready to eat, reheat the chicken gently in the microwave or oven. However, do not heat the slaw because it tastes best cold.
Warm fresh pita before assembling. Then fill with slaw, chicken, and avocado.
These Chicken Pitas with Herby Ranch make great meal prep lunches. Just pack the components separately and assemble right before eating for the best texture.
Frequently Asked Questions
Can I make Chicken Pitas with Herby Ranch ahead of time?
Yes, you can prepare the chicken and herby ranch slaw in advance. Store them separately in the refrigerator. Then assemble the pitas just before serving so the bread stays soft and fresh.
How do I keep the chicken from drying out?
Cut the chicken into even pieces so it cooks evenly. Also, avoid overcrowding the pan. Roast just until cooked through and lightly browned. The resting time allows juices to thicken into a glaze, which keeps the chicken moist.
Can I grill the chicken instead of roasting?
Yes, you can grill it. Thread the seasoned chicken onto skewers or cook it in a grill pan. Cook until the internal temperature reaches safe doneness and the edges look slightly charred.
How many servings does this recipe make?
This recipe makes about 2 to 3 servings, depending on pita size and how full you stuff them. Nutrition is estimated at about 570 calories per serving, with 23 grams fat, 49 grams carbohydrates, 43 grams protein, and 628 milligrams sodium. Values are estimates.
Other Recipes You May Enjoy
- Chicken with Peaches 30 Minute One Pan Dinner
- Slow Cooker Chicken and Rice
- Chicken Caesar Wrap Recipe
- Easy BBQ Chicken Pizza Recipe
Final Thoughts
Chicken Pitas with Herby Ranch bring bold flavor and easy prep together in one satisfying meal. You get sweet smoky chicken, creamy herby slaw, and fresh avocado in every bite. Because the recipe stays flexible, you can serve it in pitas, wraps, or bowls. It also works beautifully for meal prep. Try these Chicken Pitas with Herby Ranch soon and make them your own with your favorite toppings. If you need more quick inspiration, check out my ideas on Pinterest at pinterest for easy weeknight meals.
Chicken Pitas with Herby Ranch
Equipment
- Sheet Pan Use large enough pan to avoid crowding
- Mixing bowl For seasoning chicken and mixing slaw
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 2 tbsp brown sugar
- 1 ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt, plus more to taste
- 1 tbsp olive oil for chicken
- 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
- ½ lemon, juiced
- 2 tbsp olive oil for slaw dressing
- ½ small head green cabbage, shredded
- 2 to 3 pita pockets
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425 degrees Fahrenheit. In a large bowl toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, olive oil, and lemon slices until evenly coated.
- Spread chicken and lemon in a single layer on a sheet pan without crowding. Roast for 15 minutes, stir, then roast 4 to 7 minutes more until browned and crisp at the edges. Let rest so juices thicken into a glaze.
- While chicken cooks, whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Fold in shredded cabbage until evenly coated. Let sit 10 to 15 minutes to soften slightly.
- Warm pita pockets. Fill each with herby ranch slaw, roasted chicken, and cubed avocado. Serve immediately.
