Sheet Pan Chicken Pitas with Herby Ranch
A flavorful and easy-to-prepare meal featuring roasted chicken, fresh slaw, and warm pitas, perfect for weeknight dinners or casual gatherings.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon sliced
For the Slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 0.5 lemon Juice from
- 2 tbsp olive oil
- 0.5 tsp kosher salt to taste
- 0.5 small head green cabbage, shredded
For Assembly
- 2-3 pieces pitas
- 1 ripe avocado cubed
Instructions
Preparation
- Preheat the oven to 425ºF.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix well.
Cooking
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes, then toss and roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
Making the Slaw
- In another bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt.
- Gently fold in the shredded cabbage and let it rest for 10–15 minutes to allow the flavors to meld.
Assembly
- Warm the pitas until soft.
- Fill each with a generous scoop of slaw, followed by the roasted chicken and cubed avocado. Serve warm and enjoy!
Notes
Feel free to swap out herbs based on your preference or try a different non-dairy yogurt for a unique twist. Best served with a light salad or roasted vegetables.