Description
Easy, flavorful Sheet Pan Chicken Pitas with creamy herby ranch slaw, perfect for weeknight dinners or dinner parties.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon, sliced
- ½ cup plain yogurt (or non-dairy alternative)
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from ½ lemon
- 2 tbsp olive oil
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat your oven to 425ºF and toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil.
- Add lemon slices and mix, then spread on a sheet pan and roast for 15 minutes. Toss and roast for an additional 4–7 minutes.
- While the chicken roasts, whisk together yogurt, herbs, lemon juice, olive oil, and salt to make the ranch slaw.
- Fold the cabbage into the ranch mixture and let it sit for 10–15 minutes.
- Warm the pitas, then fill with slaw, roasted chicken, and avocado. Serve immediately.
Notes
For variations, try adding olives and feta for a Mediterranean twist or using chickpeas for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg