Sheet Pan Chicken Pitas with Herby Ranch
A simple and flavorful meal that combines roasted chicken and fresh veggies in pitas, topped with a herby ranch slaw.
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
- to taste Kosher salt
- 0.5 small head green cabbage, shredded
For the Pitas
- 2–3 pieces pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat your oven to 425ºF.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix everything together well.
Cooking
- Spread the chicken and lemon slices in a single layer on a sheet pan. Roast them in the oven for about 15 minutes.
- Toss the chicken and lemon around and roast for an additional 4–7 minutes until the chicken is cooked through and caramelized.
Making the Slaw
- In another bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and salt.
- Fold in the shredded cabbage and let it rest for about 10–15 minutes.
Assembly
- Warm the pitas until they are soft.
- Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!
Notes
To store leftovers, place the chicken and slaw separately in airtight containers. They can stay in the fridge for up to 3 days. When ready to eat, warm the chicken in the microwave or on the stove. Fill pitas fresh just before serving to keep them soft and delicious. Cut the chicken into even pieces for uniform cooking. Feel free to add other vegetables to the sheet pan.