Sheet Pan Chicken Pitas With Herby Ranch Slaw
A comforting yet fresh sheet pan chicken pita recipe paired with creamy herby ranch slaw and ripe avocado for the perfect texture mix.
Equipment
- 1 Mixing bowl Large
- 1 Sheet pan
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
- 2 tablespoon brown sugar
- 1.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 lemon sliced
- 0.5 cup plain yogurt or non-dairy alternative
- 0.25 cup fresh dill
- 0.25 cup fresh parsley
- 2 tablespoon fresh chives
- 2 lemon juice only
- 2 tablespoon olive oil
- kosher salt to taste
- 0.5 small head green cabbage shredded
- 3 pitas
- 1 ripe avocado cubed
Instructions
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss to coat evenly.
- Spread chicken and lemon slices on a sheet pan in a single layer.
- Roast for 20–25 minutes, flipping chicken halfway through.
- Meanwhile, make the herby ranch: combine yogurt, dill, parsley, chives, lemon juice, olive oil, and salt/pepper.
- Toss shredded cabbage with some herby ranch dressing until coated.
- Warm pitas in oven or skillet.
- Assemble pitas with roasted chicken, slaw, and cubed avocado.
Notes
Store leftover chicken in airtight container up to 4 days; slaw is best in 2 days. Rewarm pitas in skillet or toaster oven for best texture.