Sheet Pan Chicken Pitas with Herby Ranch
A simple yet satisfying comfort food that blends roasted chicken with a herby slaw, all wrapped in warm pita bread, perfect for weeknight dinners or gatherings.
Ingredients
Chicken Preparation
- 1 pound boneless, skinless chicken breasts cut into one-inch pieces
- 2 tablespoons brown sugar
- 1.5 teaspoons smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon kosher salt
- 1 tablespoon olive oil
- 0.5 whole lemon sliced
Herby 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 tablespoons fresh chives minced
- 0.5 whole lemon (juice)
- 2 tablespoons olive oil
- to taste kosher salt
- 0.5 small head green cabbage shredded
Pitas
- 2-3 whole pitas
- 1 whole ripe avocado cubed
Instructions
Preparation
- Preheat your oven to 425°F.
- In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add lemon slices and mix well.
- Spread chicken and lemon slices onto a sheet pan in a single layer.
Cooking
- Roast in the oven for 15 minutes, then toss the chicken gently and return to roast for an additional 4-7 minutes until golden.
- While the chicken is baking, prepare the herby slaw by whisking yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt in a bowl.
- Fold in shredded cabbage and let marinate until just before serving.
Serving
- Warm pitas until soft. Fill each pita with slaw, roasted chicken, and cubed avocado.
- Serve immediately and enjoy.
Notes
This dish is customizable based on seasonal ingredients. Feel free to swap cabbage with a slaw mix or experiment with the protein used.