Sheet Pan Chicken Pitas with Herby Ranch
Enjoy quick and healthy Sheet Pan Chicken Pitas with Herby Ranch, featuring roasted chicken, creamy herby ranch slaw, and avocado for a delicious meal.
Ingredients
Chicken and Marinade
- 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 pieces lemon, sliced
Herby Ranch 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 pieces lemon, juice
- 2 tbsp olive oil
- 1 small head green cabbage, shredded
To Serve
- 2-3 pieces pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat the oven to 425ºF.
- In a large bowl, mix the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and mix again.
Roasting Chicken
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast for 15 minutes, then toss the chicken.
- Roast for another 4 to 7 minutes until the chicken is caramelized and cooked through.
Making the Slaw
- In a separate bowl, whisk together the yogurt, fresh herbs, lemon juice, olive oil, and a pinch of salt.
- Fold in the shredded cabbage and let it rest for 10 to 15 minutes.
Assembling the Pitas
- Warm the pitas until they are soft.
- Fill each pita with the slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!
Notes
These pitas are best served warm right after filling them. They make a great meal on their own, or you can serve them with extra lemon wedges or a small side salad for a more complete meal. Make sure to cut the chicken pieces evenly for consistent cooking. Allow the slaw to sit for longer to let the flavors meld together. Use fresh herbs for a more vibrant flavor, but dried herbs can be used in a pinch.