Sheet Pan Chicken Pitas with Herby Ranch
A quick and delicious meal that combines tender chicken with a zesty herby slaw, all wrapped in warm pita bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten 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, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated. Add the lemon slices and mix again.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes, toss, and then roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
- In a bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and a sprinkle of salt. Fold in the shredded cabbage and let it rest for 10-15 minutes to marinate and soften.
- Warm the pitas in a toaster or on the stovetop until soft. Fill each pita with a portion of slaw, roasted chicken, and cubed avocado. Serve warm and enjoy!
Notes
Cut your chicken into uniform pieces for even cooking. Marinate for enhanced flavor, and consider using whole-wheat pitas or gluten-free options if needed.