Description
These Sheet Pan Chicken Pitas with Herby Ranch Slaw are a quick, flavorful dinner. Juicy chicken roasted with spices, paired with a fresh herby slaw, served in warm pita bread.
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
- For the Herby Ranch Slaw:
- 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
- For Serving:
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and olive oil.
- Spread chicken evenly on the baking sheet and add lemon slices.
- Roast for 15–20 minutes or until chicken is fully cooked.
- Meanwhile, in a bowl, combine yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Toss in shredded cabbage to make the slaw.
- To serve, fill pitas with roasted chicken, herby slaw, and cubed avocado.
Notes
- For extra flavor, let the chicken marinate for 30 minutes before roasting.
- Add sliced red onions or bell peppers to the sheet pan for more veggies.
- Slaw can be made a few hours ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American