Sheet Pan Chicken Pitas with Herby Ranch
Quick and satisfying Sheet Pan Chicken Pitas filled with roasted chicken and vibrant slaw, all nestled in warm pitas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-free
Ingredients
- 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. In a large bowl, combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and olive oil; toss to coat. Add lemon slices and mix again.
- Spread the chicken and lemon slices on a sheet pan. Roast for about 15 minutes, then toss and return to oven for an additional 4–7 minutes until caramelized and fully cooked.
- While chicken roasts, prepare the slaw by whisking together yogurt, chopped herbs, lemon juice, olive oil, and kosher salt in a separate bowl. Gently fold in shredded cabbage and let it rest for 10–15 minutes.
- Heat pitas until soft, then fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy!
Notes
For added heat, adjust cayenne pepper to taste. Store leftovers in separate airtight containers for up to 3 days.