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Sheet Pan Chicken Pitas with Herby Ranch

A delicious and easy meal packed with flavor, healthy ingredients, and minimal cleanup. Perfect for any day of the week!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

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
  • 0.5 lemon juice Juice from ½ lemon
  • 2 tbsp olive oil
  • to taste Kosher salt
  • 0.5 small head green cabbage, shredded
For Assembly
  • 2-3 pitas
  • 1 ripe avocado, cubed

Method
 

Preparation
  1. Preheat the oven to 425ºF.
  2. In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil.
  3. Add the lemon slices and mix again.
Roasting
  1. Spread the chicken and lemon slices on a sheet pan in a single layer.
  2. Roast for 15 minutes, then toss everything and roast for an additional 4-7 minutes until the chicken is caramelized and cooked through.
Making the Slaw
  1. In another bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt.
  2. Fold in the shredded cabbage and let it rest for 10-15 minutes.
Assembly
  1. Warm the pitas until they are soft.
  2. Fill each pita with some slaw, roasted chicken, and cubed avocado.
  3. Serve warm and enjoy immediately!

Notes

Make sure to cut the chicken into uniform pieces for even cooking. Feel free to adjust the spice level by adding more or less cayenne pepper. Use a variety of herbs based on what you have; cilantro or thyme can be great alternatives. To store leftovers, place the chicken and slaw in an airtight container in the fridge. The chicken can stay fresh for 3-4 days. Store pitas separately to keep them soft. Reheat the chicken in the oven or microwave before filling the pitas again.