Sheet Pan Chicken Pitas with Herby Ranch
A deliciously simple meal featuring succulent chicken and vibrant slaw wrapped in warm pitas, perfect for quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Paleo
Ingredients
Scale
- 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 your oven to 425ºF. In a large bowl, combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Toss to coat and add lemon slices.
- Spread the chicken and lemon on a sheet pan and roast for 15 minutes. Toss gently and return to the oven for another 4 to 7 minutes, until caramelized.
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and set aside for flavors to meld.
- Warm pitas until soft. Fill each with herby slaw, roasted chicken, and cubed avocado. Serve immediately.
Notes
Consider marinating the chicken for more flavor. Add sliced cucumbers or feta for a Mediterranean twist.
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg