Description
These Sheet Pan Chicken Pitas with Herby Ranch are a fresh, flavorful, and satisfying dinner option made with spiced roasted chicken, creamy herby slaw, and warm pita bread. A quick and easy weeknight recipe that brings bold flavor with minimal cleanup.
Ingredients
- 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
- 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
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425°F (218°C).
- In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and toss again.
- Spread chicken and lemon slices on a sheet pan and roast for 15 minutes. Stir and roast an additional 4–7 minutes, until chicken is fully cooked and lightly caramelized.
- While chicken roasts, mix yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl. Fold in shredded cabbage and let it rest 10–15 minutes.
- Warm the pitas and fill each with herby slaw, roasted chicken, and avocado cubes.
- Serve immediately while warm and fresh.
Notes
- Use chicken thighs for extra juiciness.
- Pre-shredded cabbage saves time.
- Swap dairy yogurt for a non-dairy version to make it dairy-free.
- Leftover chicken and slaw can be used in grain bowls or wraps.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 7g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 90mg
