Description
Delicious sheet pan chicken pitas with a vibrant herby ranch slaw, perfect for sharing and customizable for any diet preference.
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 (for the slaw)
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat your oven to 425ºF. In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated. Add lemon slices and toss lightly.
- Spread the seasoned chicken and lemon slices evenly over a sheet pan and roast for 15 minutes. Toss and roast for another 4–7 minutes until caramelized and cooked through.
- While the chicken is roasting, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of salt in a separate bowl. Fold in shredded cabbage and let it rest for 10–15 minutes.
- Warm the pitas in a dry skillet or microwave until soft. Fill each pita with herby slaw, roasted chicken, and avocado cubes, and serve immediately.
Notes
Marinate chicken for a few hours for enhanced flavor. For crispy edges, broil for the last few minutes of cooking. Store leftover slaw separately to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 pita
- Calories: 520
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg