Sheet Pan Chicken Pitas with Herby Ranch
A quick and delicious meal featuring tender chicken, herby slaw, and soft pitas, perfect for any night of the week.
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 medium 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 medium lemon, juice from
- 2 tbsp olive oil
- to taste kosher salt
- 0.5 small head green cabbage, shredded
Assembly
- 2-3 pieces pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat the oven to 425ºF.
- In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix again.
Cooking
- Spread the chicken and lemons on a sheet pan in a single layer.
- Roast for 15 minutes, toss, then roast for another 4–7 minutes until caramelized and cooked through.
Make the Slaw
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
- Fold in the shredded cabbage and let it rest for 10–15 minutes.
Assembly
- Warm the pitas until soft.
- Fill each with slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!
Notes
Cut the chicken into even pieces for even cooking. Allow the slaw to sit for a while to enhance flavors. Adjust cayenne for spiciness. Add radishes or cucumber for extra crunch. For variations, consider using shrimp or tofu and try different types of bread.