Sheet Pan Chicken Pitas with Herby Ranch
A quick and tasty meal featuring tender chicken, fresh herbs, and creamy slaw all wrapped in warm pitas, 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 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
- Kosher salt to taste
- 0.5 small head green cabbage, shredded
For Assembling
- 2-3 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 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 4-7 more 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 with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately.
Notes
Store any leftover chicken and slaw in airtight containers in the fridge. Chicken stays good for up to 3 days. Store pitas separately for freshness. For extra flavor, marinate chicken for a few hours before cooking. Add more cayenne or jalapeños for extra heat. Experiment with other herbs as desired.