Sheet Pan Chicken Pitas with Herby Ranch
A delightful and easy-to-prepare weeknight meal featuring roasted chicken, fresh slaw, and creamy avocado, all served in warm pitas.
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 Adjust to taste for preferred spiciness
- 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) Can substitute with sour cream or mayonnaise
- 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
- Kosher salt to taste Kosher salt
- 0.5 small head green cabbage, shredded
For Assembly
- 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 lemon slices and mix well.
Cooking
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast for 15 minutes, then toss the chicken, and roast for another 4–7 minutes until caramelized and fully cooked.
Make the Slaw
- In another bowl, whisk together the 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
Store leftovers in an airtight container in the refrigerator. Keep slaw and chicken separate from pitas to prevent sogginess. Leftovers can be eaten cold or reheated.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gSodium: 600mgFiber: 5gSugar: 5g
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