Sheet Pan Chicken Pitas with Lemon-Herb Yogurt

Sheet Pan Chicken Pitas

Smoky-spiced chicken roasts until it has browned edges, then goes into warm, folded pitas with shredded lettuce and purple cabbage. A thick lemon-herb yogurt mixture lightly dresses the cabbage, while the rest stays in distinct dollops over the filling.

Spread the chicken out so it browns rather than steams, and check its temperature when you toss it partway through roasting. There’s no need to marinate it first. This recipe makes 4 generously filled pitas in about 40 to 45 minutes.

Ingredients for Sheet Pan Chicken Pitas

• 1 1/2 lb boneless, skinless chicken breasts, cut into roughly 1-inch pieces (680g)
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 tablespoon light brown sugar (about 15g)
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1 1/4 teaspoons kosher salt, divided
• 1 large lemon, for about 2 tablespoons juice and a few thin slices
• 3/4 cup plain Greek yogurt (170g)
• 1 tablespoon chopped fresh dill
• 2 tablespoons chopped fresh parsley, divided
• 1 cup finely shredded red cabbage (70g)
• 3 cups finely shredded lettuce (110g)
• 4 large pita breads

Use thick Greek yogurt so the finishing sauce holds its shape. If substituting regular plain yogurt, drain it first if it is thin. Adjust the salt if using a type other than kosher salt.

How to Make Sheet Pan Chicken Pitas

1. Season the chicken: Fully preheat the oven to 425°F (220°C). Toss the chicken with 2 tablespoons olive oil, the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, and 1 teaspoon kosher salt until evenly coated.
2. Roast: Spread the chicken in one uncrowded layer on a large rimmed sheet pan. Place a few thin lemon slices alongside the pieces, not underneath them. Roast uncovered for about 15 minutes, then toss and check the thickest pieces with an instant-read thermometer. Roast for another 4 to 7 minutes as needed, stopping when the chicken has browned patches and the thickest piece reaches 165°F (75°C).
3. Mix the yogurt sauce: While the chicken roasts, stir together the yogurt, about 2 tablespoons lemon juice, the remaining 1 teaspoon olive oil, dill, most of the parsley, and the remaining 1/4 teaspoon salt. Reserve roughly half the sauce for topping the pitas.
4. Dress the cabbage: Toss the cabbage with just enough of the unreserved yogurt mixture to coat it lightly. Let stand for 10 to 15 minutes while the chicken cooks. Keep the lettuce separate and dry.
5. Toast the pitas: Warm each pita in a dry skillet over medium to medium-high heat for about 30 to 60 seconds per side, until pliable with scattered brown spots.
6. Fill and serve: Fold the warm pitas around the lettuce, dressed cabbage, and chicken, leaving the filling visible along the open sides. Dollop with the reserved yogurt sauce, scatter over the remaining parsley, and serve promptly.

How to Brown the Chicken Without Drying It Out

Leave room around most pieces so moisture can escape from the pan. If the chicken will not fit in one layer, use two rimmed sheet pans rather than crowding one. Cut the pieces to a similar size so they finish cooking at about the same time.

The sugar and paprika can darken at the edges before every surface browns. Begin checking at the 15-minute toss—smaller pieces may already be done—and stop cooking when the thickest piece reaches 165°F. Color alone is not a reliable doneness test, and extra roasting can dry out cooked chicken.

Keep the Cabbage Crunchy and the Sauce Thick

The cabbage needs only a light coating of yogurt and a short rest. If dressing collects beneath it, leave the excess behind when filling the pitas. Add the dry lettuce and reserved sauce just before serving so the bread stays pliable rather than soggy.

Make-Ahead and Leftovers

You can refrigerate the seasoned chicken for a few hours before roasting, though marinating is optional. The yogurt mixture and shredded vegetables can also be prepared ahead; dress the cabbage shortly before serving.

Refrigerate cooked chicken and yogurt sauce in separate airtight containers for up to 3 to 4 days. Keep the lettuce separate and dry, and use dressed cabbage within 1 to 2 days. Reheat the chicken until hot throughout and warm the pita separately, then add the cold vegetables and sauce. Assembled pitas are best eaten right away.

If freezing leftovers, freeze the cooked chicken alone. Thaw it safely and reheat before adding fresh pita, vegetables, and sauce; do not freeze assembled pitas or yogurt slaw.

Nutrition

Approximate nutrition per pita, based on 4 servings: 550 calories, 50g protein, 16g fat, and 50g carbohydrates. Approximate values per 100g of finished food: 180 calories, 16g protein, 5g fat, and 16g carbohydrates. Values will vary with pita size, yogurt, and the weight of the cooked chicken.