Introduction

Oh, the weeknight dinner rush! We’ve all been there, staring into the fridge, feeling that familiar pang of “what’s for dinner?” But what if I told you that you could have a delicious, healthy, and utterly satisfying meal on the table in practically no time at all? This recipe for Sheet Pan Chicken Pitas with Herby Ranch is a total game-changer. It’s so simple, so flavorful, and honestly, it tastes like you spent way more time on it than you actually did. Get ready to ditch the takeout menus and fall in love with easy cooking!

Why You’ll Love This Recipe

Fast: We’re talking minimal prep and a one-pan bake that gets dinner on the table in under 30 minutes. Perfect for busy weeknights!
Easy: Seriously, it’s as simple as chopping a few things and letting the oven do the heavy lifting. No fancy techniques required!
Giftable: Okay, maybe not the whole assembled pita, but the herby ranch dressing? It’s amazing and makes a fantastic little jarred gift for friends.
Crowd-Pleasing: From kids to picky eaters, everyone adores these flavorful pitas. The combination of savory chicken, tender cabbage, creamy avocado, and zesty ranch is a winner every single time.

Ingredients

Let’s gather our goodies! Don’t worry, it’s a pretty straightforward list:

1 lb Boneless, skinless chicken breasts: The star of our show! Boneless, skinless makes it super easy to chop and cook quickly.
1 Ripe avocado: For that creamy, dreamy texture that pulls everything together.
2 tbsp Fresh chives: Little oniony bursts of freshness.
1/4 cup Fresh dill: The quintessential herb for ranch, and it makes this dressing sing!
1/2 tsp Garlic powder: A little savory depth for our chicken.
1/2 small head Green cabbage: It gets wonderfully tender and slightly sweet when roasted.
1/2 Lemon: For zesting and juicing – we’re using all its bright goodness.
1/2 Lemon, juiced: The lemon juice in the chicken marinade is key for tenderizing and flavor.
1/2 tsp Onion powder: Another flavor booster for the chicken.
1/4 cup Fresh parsley: Adds a lovely fresh, slightly peppery note to our ranch.
2 tbsp Brown sugar: Don’t let this scare you! It helps caramelize the chicken and balance out the spices.
1/2 tsp Cayenne pepper: Just a whisper of heat to make things interesting. You can adjust this if you like it spicier!
1/2 tsp Kosher salt: For seasoning the chicken.
1 tsp Kosher salt: For seasoning the cabbage. Salt is your friend in bringing out the best flavors.
1 1/2 tsp Smoked paprika: My secret weapon for that gorgeous color and smoky flavor!
3 tbsp Olive oil: To coat everything and help it roast to perfection.
2 Pitas: The perfect vessel for all this deliciousness. Whole wheat or white, whatever you have on hand!
1/2 cup Plain yogurt: The creamy base for our herby ranch. Greek yogurt works great too for an extra thick dressing.

How to Make It

Alright, chef, let’s get cooking! This is where the magic happens.

Preheat your oven: Get it nice and toasty at 400°F (200°C). A hot oven is your friend for quick cooking.
Marinate the chicken: First things first, cut your chicken breasts into bite-sized, 1-inch pieces. In a medium bowl, toss those chicken pieces with 1 tablespoon of olive oil, smoked paprika, brown sugar, cayenne pepper, garlic powder, onion powder, that 1/2 teaspoon of kosher salt, and the juice from half a lemon. Give it a good mix so every piece is coated.
Prep the baking sheet: Grab a baking sheet and spread your seasoned chicken out in a single layer on one half of it. Make sure they have a little space so they can roast, not steam!
Season the cabbage: Now for the cabbage! Thinly slice about half a head of green cabbage. In the same bowl you used for the chicken (no need to wash it!), toss the sliced cabbage with the remaining 2 tablespoons of olive oil, that 1 teaspoon of kosher salt. Spread this seasoned cabbage on the other side of your baking sheet, next to the chicken.
Roast to perfection: Pop that baking sheet into your preheated oven. You’ll want to roast everything for about 15-20 minutes. Keep an eye on it – you’re looking for the chicken to be cooked through and the cabbage to be tender with just a few lovely, slightly charred edges.
Whip up the Herby Ranch: While everything is roasting away, let’s make our amazing herby ranch dressing. In a small bowl, combine the plain yogurt, freshly chopped dill, chives, and parsley. Squeeze in the juice from the other half of your lemon. Give it a good whisk and season with salt and pepper to your liking. Taste it! Does it need more lemon? More herbs? You’re the boss!
Slice the avocado: Halve and pit your ripe avocado, then slice it. So simple, so good.
Warm your pitas: If you like your pitas warm and soft, give them a quick warm-up. You can pop them in the oven for the last few minutes of roasting, or give them a quick toast in a dry skillet.
Assemble your masterpieces: Now for the best part – building your pitas! Open up those warm pitas and fill them generously with the roasted chicken, the tender roasted cabbage, those beautiful avocado slices, and then, the pièce de résistance, a big dollop (or two!) of that homemade herby ranch dressing.

Substitutions & Additions

Feeling adventurous? Want to make this recipe even more you? I love to get creative in the kitchen, and this recipe is super forgiving!

Chicken Swap: Don’t have chicken breasts? Boneless, skinless thighs would also work beautifully here, though they might take a few extra minutes to cook. For a vegetarian option, try firm tofu or chickpeas tossed with the same marinade.
Herb Heaven: No dill or chives? Feel free to use other fresh herbs you have on hand! A little fresh mint or cilantro could be a fun twist in the ranch.
Spice It Up: Want more heat? Add a pinch of red pepper flakes to the chicken marinade, or a dash of hot sauce to your ranch.
Veggie Boost: Feel free to toss some thinly sliced red onion or bell peppers onto the baking sheet with the chicken and cabbage. They’ll roast up nicely.
Different Bread: No pitas? No problem! Serve this delicious filling over rice, quinoa, or even tucked into lettuce cups for a lighter option.

Tips for Success

A few little secrets from my kitchen to yours to ensure your Sheet Pan Chicken Pitas are absolutely perfect every time:

Don’t Crowd the Pan: This is crucial for getting that nice roasted texture on both the chicken and the cabbage. If your baking sheet looks too full, use two!
Uniform Pieces: Try to cut your chicken into pieces that are roughly the same size. This ensures they cook evenly.
Taste Your Ranch: Seriously, taste and adjust your herby ranch. It’s the flavor powerhouse!
Prep Ahead: You can chop your herbs for the ranch a day in advance and store them in an airtight container in the fridge. The herby ranch dressing itself can also be made ahead and stored in the fridge for up to 3 days.

How to Store It

Leftovers? Lucky you! These pitas are still pretty tasty the next day.

Store any leftover roasted chicken and cabbage in an airtight container in the refrigerator for up to 3 days.
The herby ranch dressing will keep in an airtight container in the fridge for up to 3 days.
For the best texture, I recommend storing the assembled pitas the day of. If you have leftovers, it’s best to assemble them fresh with the cooled chicken and cabbage.

FAQs

Got questions? I’ve got answers!

Can I make the herby ranch ahead of time? Absolutely! It’s actually even better if it has a little time for the flavors to meld. Store it in an airtight container in the fridge for up to 3 days.
What if I don’t have smoked paprika? Regular paprika will work, but you’ll miss out on that lovely smoky depth. You could add a tiny pinch of liquid smoke to the marinade if you have it, but it’s not essential.
Is the cabbage too soft? The roasting process will make the cabbage tender. If you prefer it a bit crisper, you can roast it for a few minutes less, or even add it to the pan halfway through the chicken’s cooking time.

Sheet Pan Chicken Pitas with Herby Ranch

A delicious, healthy, and satisfying weeknight meal featuring marinated chicken and roasted cabbage on pitas with a creamy herby ranch dressing. Minimal prep and a one-pan bake make this recipe incredibly easy and fast.

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Prep Time 15

Cook Time 20

Servings 2 pitas

Equipment

Oven Preheated to 400°F (200°C)
Baking Sheet
Medium bowl For marinating chicken and seasoning cabbage
Small bowl For herby ranch dressing
Dry skillet Optional, for warming pitas

Ingredients

For the Chicken

1 lb Boneless, skinless chicken breasts Cut into bite-sized, 1-inch pieces
1 tbsp Olive oil
1.5 tsp Smoked paprika
2 tbsp Brown sugar
0.5 tsp Cayenne pepper Adjust to taste
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Kosher salt
0.5 Lemon Juiced, for marinade

For the Cabbage

0.5 small head Green cabbage Thinly sliced
2 tbsp Olive oil
1 tsp Kosher salt

For the Herby Ranch

0.5 cup Plain yogurt Greek yogurt works well too
0.25 cup Fresh dill Chopped
2 tbsp Fresh chives Chopped
0.25 cup Fresh parsley Chopped
0.5 Lemon Juiced, from the other half
Salt and pepper To taste

For Assembly

1 ripe Avocado Halved and sliced
2 Pitas Whole wheat or white, warmed

Instructions

Preheat your oven to 400°F (200°C).
Cut the chicken breasts into bite-sized, 1-inch pieces. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, smoked paprika, brown sugar, cayenne pepper, garlic powder, onion powder, 1/2 teaspoon kosher salt, and the juice from half a lemon. Mix well to coat.
Spread the seasoned chicken in a single layer on one half of a baking sheet, ensuring they have space to roast.
Thinly slice about half a head of green cabbage. In the same bowl used for the chicken, toss the sliced cabbage with the remaining 2 tablespoons of olive oil and 1 teaspoon kosher salt. Spread the seasoned cabbage on the other side of the baking sheet, next to the chicken.
Roast in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cabbage is tender with slightly charred edges.
While the chicken and cabbage roast, prepare the Herby Ranch. In a small bowl, combine the plain yogurt, chopped dill, chives, and parsley. Squeeze in the juice from the other half of your lemon. Whisk well and season with salt and pepper to taste.
Halve, pit, and slice the avocado.
Warm the pitas by placing them in the oven for the last few minutes of roasting or by toasting them in a dry skillet.
Assemble the pitas by filling them with the roasted chicken, roasted cabbage, avocado slices, and a generous dollop of the herby ranch dressing.

Notes

The herby ranch dressing can be made ahead and stored in the fridge for up to 3 days. Leftovers of the chicken and cabbage can be stored separately and assembled fresh the next day.