Sheet Pan Chicken Pitas with Herby Ranch
Deliciously marinated chicken served in soft pitas with a zesty herby ranch slaw.
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 piece lemon, sliced
For the 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 piece lemon, juiced
- 2 tbsp olive oil
- Kosher salt to taste
- 0.5 small head green cabbage, shredded
For serving
- 2-3 pieces pitas
- 1 piece ripe avocado, cubed
Instructions
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 give it another mix.
Cooking
- Spread the chicken and lemons onto a sheet pan in a single layer.
- Roast for 15 minutes, toss everything, and roast for another 4-7 minutes until perfectly caramelized and cooked through.
Make the Slaw
- In a bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and a pinch of salt.
- Fold in the shredded cabbage and let it rest for 10-15 minutes.
Assembly
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and cubes of avocado.
- Serve warm and enjoy immediately!
Notes
Leftovers can be stored in the fridge for up to 3 days. Store the chicken and slaw separately from the pitas to keep everything fresh. They also freeze well. For variations, swap chicken with chickpeas and use cashew yogurt for a vegan option.