Sheet Pan Chicken Pitas with Herby Ranch
A quick and easy meal featuring tender chicken, fresh herbs, and a creamy yogurt slaw, all wrapped in warm pitas for a fun and portable dinner option.
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
- 2 tbsp olive oil
- 0.5 small head green cabbage, shredded
For Assembly
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat the oven to 425ºF.
- In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix everything well.
Cooking
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast in the oven for 15 minutes.
- After that, toss the chicken and roast for an additional 4-7 minutes until the chicken is caramelized and cooked through.
Making the Slaw
- In a separate bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt.
- Fold in the shredded cabbage and let it sit for 10-15 minutes.
Assembly
- Warm the pitas until soft.
- Fill each pita with the slaw, roasted chicken, and cubed avocado.
- Serve warm and enjoy immediately!
Notes
To store leftovers, keep them in an airtight container in the refrigerator for 2 to 3 days. It's best to keep the slaw separate from the chicken and pitas for freshness. Ensure you cut the chicken into equally sized pieces for even cooking.
Nutrition
Serving: 1gCalories: 590kcalCarbohydrates: 40gProtein: 40gFat: 28gSaturated Fat: 6gSodium: 400mgFiber: 5gSugar: 5g
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