Sheet Pan Chicken Pitas with Herby Ranch -

Sheet Pan Chicken Pitas with Herby Ranch

Tender chicken with a warm blend of spices, roasted and stuffed into pillowy pitas with a fresh herby slaw.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

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 Herby 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
Kosher salt to taste
0.5 small head green cabbage, shredded

For Assembly

2–3 pieces pitas
1 ripe avocado cubed

Method

Preparation

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. Add the lemon slices and mix again.

Roasting

Spread the chicken and lemon slices in a single layer on a sheet pan. Roast for about 15 minutes, then give them a toss and roast for another 4–7 minutes until beautifully caramelized and cooked through.

Making the Slaw

While the chicken is roasting, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl.
Fold in the shredded cabbage and let it rest for 10-15 minutes to allow the flavors to meld.

Assembly

Warm the pitas in a dry skillet for a few seconds on each side until soft.
Fill each pita with a generous scoop of slaw, roasted chicken, and a sprinkle of avocado cubes. Serve warm and enjoy!

Notes

Check for doneness with a meat thermometer; chicken is safely cooked at an internal temperature of 165ºF. Customize your spices to match your family’s taste.