Description
Sheet Pan Chicken Pitas with Herby Ranch is a flavorful and easy meal. The chicken is seasoned and roasted to perfection, served in warm pitas with a fresh herby slaw.
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 the oven to 400°F (200°C).
- In a bowl, mix chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil.
- Spread the chicken on a sheet pan and add lemon slices.
- Roast the chicken in the oven for 20-25 minutes until cooked through.
- In another bowl, combine yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Mix well.
- Add shredded cabbage to the herby mixture and toss to coat.
- Once the chicken is done, remove it from the oven.
- Assemble the pitas by adding chicken and herby ranch slaw. Top with avocado cubes.
- Serve immediately.
Notes
- Customize the slaw by adding other vegetables if desired.
- Use whole wheat pitas for a healthier option.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Sheet Pan, Chicken, Pitas, Herby Ranch, Slaw