Sheet Pan Chicken Pitas with Herby Ranch
An easy and delicious dish featuring roasted chicken with fresh herbs and creamy slaw, all wrapped in warm pitas, perfect for a quick weeknight dinner or a weekend gathering.
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, juiced
- 2 tbsp olive oil
- Kosher to taste Kosher salt
- 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 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.
Making 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 pita with slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!
Notes
For extra flavor, let the chicken marinate in the seasoning for about 30 minutes before roasting. Adjust the amount of cayenne pepper based on your spice preference. You can swap out the herbs for your favorites or whatever you have on hand.