Description
Juicy roasted chicken, crisp cabbage slaw, and tangy herby ranch come together in these easy Sheet Pan Chicken Pitas. Ready in just 30 minutes, this recipe is perfect for busy weeknights and is customizable for the whole family.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp brown sugar
1½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
½ tsp kosher salt
1 tbsp olive oil
½ lemon, sliced
For the Herby Ranch Slaw:
½ cup plain yogurt (or non-dairy alternative)
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
2 tbsp fresh chives, minced
Juice from ½ lemon
2 tbsp olive oil
Kosher salt to taste
½ small head green cabbage, shredded
For Serving:
2–3 pitas
1 ripe avocado, cubed
Instructions
Prepare the Chicken
Preheat oven to 425ºF (use convection if available). Toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated. Add lemon slices, toss, and spread on a sheet pan in a single layer. Roast 15 minutes, toss, and roast an additional 4–7 minutes until caramelized and cooked through.Make the Herby Ranch Slaw
In a large bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Add shredded cabbage and toss to coat. Let it sit for 10–15 minutes.Assemble the Pitas
Warm pitas until soft. Fill with slaw, roasted chicken, and avocado cubes. Serve immediately.
Notes
Chicken thighs can be used instead of breasts for extra juiciness.
Make the slaw ahead of time—it gets better as it sits.
Adjust cayenne for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sheet Pan / Oven
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 pita with toppings
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg