Sheet Pan Chicken Pitas with Herby Ranch
A delicious, easy-to-make meal featuring seasoned chicken and fresh ingredients, perfect for busy weeknights.
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 Herby Ranch 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, juiced
- 2 tbsp olive oil
- to taste kosher salt
- 0.5 small head green cabbage, shredded
For Serving
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat your oven to 425ºF.
- In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Toss until the chicken is well coated. Add the lemon slices to the mixture and stir again.
Roasting
- Spread the chicken and lemon slices evenly on a sheet pan in a single layer.
- Roast in the oven for about 15 minutes, then toss the chicken around for even browning. Continue roasting for an additional 4–7 minutes until the chicken is caramelized and cooked through.
Making the Slaw
- In a medium bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and salt.
- Fold in the shredded cabbage and let it sit for 10–15 minutes to let the flavors meld.
Assembling the Pitas
- Once the chicken is done, warm the pitas until they are soft.
- Fill each pita with a generous portion of the herby slaw, roasted chicken, and diced avocado. Serve immediately and enjoy!
Notes
For a lighter option, substitute chicken with turkey or tofu. You can also customize the slaw with additional toppings like sliced tomatoes or shredded cheese. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
