Sheet Pan Chicken Pitas with Herby Ranch
Quick and flavorful sheet pan chicken pitas filled with a herby ranch-style slaw and fresh avocado, perfect for a weeknight dinner.
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 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
- Juice from 0.5 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 0.5 small head green cabbage, shredded
For Assembly
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat oven to 425ºF.
- In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and 1 tbsp olive oil.
- Add the lemon slices to the chicken mixture and mix again.
Cooking
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast for 15 minutes, toss, then roast for an additional 4–7 minutes until caramelized and cooked through.
Making the Slaw
- In a bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, 2 tbsp olive oil, and salt.
- Fold in the shredded cabbage and let rest for 10–15 minutes.
Assembly
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy.
Notes
Store leftovers in separate airtight containers up to 3-4 days. Reheat chicken or slaw as needed, and keep avocado separate if possible.