Sheet Pan Chicken Pitas with Herby Ranch
Enjoy quick and delicious Sheet Pan Chicken Pitas filled with juicy roasted chicken, vibrant slaw, and creamy herby ranch in warm pitas.
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, juiced
- 2 tbsp olive oil
- to taste Kosher salt
- 0.5 small head green cabbage, shredded
For Assembly
- 2-3 pitas Whole wheat or gluten-free options available.
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat your oven to 425ºF (220ºC).
- In a large bowl, toss the cut chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until evenly coated.
- Add the lemon slices to the bowl and mix gently.
Cooking Chicken
- Spread the marinated chicken and lemon slices on a sheet pan in a single layer.
- Roast for about 15 minutes, toss the chicken, and return to the oven for another 4 to 7 minutes until caramelized and fully cooked.
Make the Slaw
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and a pinch of salt.
- Fold in the shredded cabbage and let rest for 10 to 15 minutes.
Serve
- Warm the pitas in a skillet or oven until soft.
- Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm.
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Notes
Marinate the chicken for a few hours or overnight for enhanced flavor. For the slaw, feel free to add other veggies for extra crunch.