Description
These Sheet Pan Chicken Pitas with Herby Ranch are a quick, flavorful, and healthy meal. Tender, spiced chicken roasted on a sheet pan pairs perfectly with a fresh herby ranch slaw, all served in warm pita bread with creamy avocado.
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 (220°C) and line a sheet pan with parchment paper.
- In a bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil.
- Spread chicken on the sheet pan and scatter lemon slices on top. Roast for 15–20 minutes until chicken is cooked through.
- While chicken cooks, make the herby ranch slaw by combining yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl. Mix in shredded cabbage.
- Once chicken is done, assemble pitas by layering chicken, slaw, and avocado cubes.
- Serve immediately and enjoy!
Notes
- Adjust cayenne for desired spiciness.
- Make slaw ahead of time and store in fridge.
- Optional toppings: feta, olives, or extra lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mediterranean