Description
Sheet Pan Chicken Pitas with Herby Ranch Slaw is a flavorful and easy-to-make dinner featuring tender, spiced chicken baked to perfection on a sheet pan, paired with a refreshing herb-infused yogurt slaw, and served in warm pita bread with creamy avocado cubes. This dish balances savory, smoky, and tangy flavors with a crisp texture, making it a delightful and healthy option for a quick weeknight meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1/2 lemon, sliced
Herby Ranch Slaw
- 1/2 cup plain yogurt, or non-dairy alternative
- 1/4 cup dill, finely chopped
- 1/4 cup parsley, finely chopped
- 2 tbsp chives, minced
- Juice from 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 1/2 small head green cabbage, shredded
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the oven: Set your oven to 425º F, preferably on convection mode for even cooking and better caramelization.
- Prepare the chicken: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and toss everything together to evenly coat the chicken with the spices and oil.
- Bake the chicken: Spread the seasoned chicken evenly on a sheet pan, making sure not to overcrowd the pan for proper roasting. Bake for 15 minutes, then toss the chicken pieces to promote even cooking and caramelization. Continue baking for an additional 7 minutes until the chicken is crisped and caramelized.
- Make the herby ranch slaw: In a large bowl, mix together the plain yogurt, finely chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt to taste. Add the shredded cabbage and toss well to coat. Let the slaw sit for 10-15 minutes to allow flavors to meld.
- Warm the pitas: Heat the pitas in the microwave until soft and warm.
- Assemble the pitas: Stuff each pita with a generous amount of herby ranch slaw, caramelized chicken pieces, and cubed ripe avocado. Serve immediately.
Notes
- Use boneless, skinless chicken breasts for quick and even cooking; thighs can be used but may require extra cooking time.
- For a spicier dish, increase the cayenne pepper or add a dash of hot sauce to the slaw.
- If you prefer a dairy-free option, substitute plain yogurt with a non-dairy alternative like coconut or almond yogurt.
- Make sure not to overcrowd the sheet pan to ensure the chicken crisps up nicely instead of steaming.
- Letting the slaw sit before serving helps soften the cabbage and blend the flavors beautifully.
- You can toast the pitas in a skillet or oven if you prefer a slightly crispy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
