Sheet Pan Chicken Pitas
Quick, flavorful, and easy-to-make, these Sheet Pan Chicken Pitas feature juicy spiced chicken, a crisp herby slaw, and creamy yogurt-dill drizzle, all made on a single pan for minimal cleanup.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Cut into uniform pieces for even cooking.
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika Use Spanish smoked paprika for deep smokiness.
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper Adjust spice level as desired.
- 0.5 tsp kosher salt
- 1 tbsp olive oil For the chicken.
- 0.5 lemon sliced For flavor.
For the Slaw
- 0.5 cup plain yogurt (or non-dairy alternative) Use non-dairy for a dairy-free recipe.
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 2 tbsp olive oil For slaw dressing.
- 0.5 small head green cabbage, shredded Consider adding radishes for extra crunch.
- 1 ripe avocado cubed Add just before serving to avoid browning.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). In a bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and 1 tablespoon olive oil until evenly coated. Arrange the chicken in a single layer on a sheet pan with lemon slices tucked around the pieces.
- Pro Tip: Look for glossy, evenly coated chicken pieces — the sugar should make them slightly wet and shiny before roasting.
Roasting
- Roast the chicken for 12–15 minutes, stirring once halfway through, until pieces are browned at the edges and reach 165°F (74°C) with an instant-read thermometer. Remove smaller pieces earlier to prevent drying.
- Pro Tip: Chicken should have golden-brown edges and a faint crust.
Making the Slaw
- While the chicken roasts, toss shredded green cabbage with yogurt, dill, parsley, chives, olive oil, lemon juice, and salt to taste. Let the slaw sit for 5–10 minutes to soften slightly; add avocado cubes just before assembly to avoid browning.
- Pro Tip: The slaw should look creamy but still have a crisp bite.
Assembly
- Warm pita or flatbreads briefly in the oven or skillet. Fill the pitas with warm chicken and slaw, and top with extra herbs or a squeeze of lemon. Serve immediately.
- Pro Tip: The assembled pita should have a balance of charred chicken and creamy slaw.
Notes
To store, keep chicken, slaw, and sauce separately in airtight containers for up to 3-4 days. Freeze cooked chicken for up to 3 months, but do not freeze the yogurt slaw.