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Sheet Pan Chicken Pitas with Herby Ranch

A delightful meal combining juicy roasted chicken, fresh veggies, and creamy sauce wrapped in soft pita bread. Perfect for quick dinners or meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Roasted Chicken
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp brown sugar enhances sweetness
  • 1.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cayenne pepper for heat
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil
  • 0.5 lemon, sliced for roasting
For the Slaw
  • 0.5 cup plain yogurt (or a non-dairy alternative) adds creaminess
  • 0.25 cup fresh dill, finely chopped
  • 0.25 cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 0.5 lemon juice from half lemon
  • 2 tbsp olive oil
  • Kosher salt to taste
  • 0.5 small head green cabbage, shredded
For Assembly
  • 2–3 pitas can use whole wheat or gluten-free
  • 1 ripe avocado, cubed for topping

Method
 

Preparation
  1. Preheat your oven to 425ºF (220ºC).
  2. In a large mixing bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until the chicken is well coated, then add the lemon slices.
Cooking
  1. Spread the chicken and lemon slices on a sheet pan in a single layer and roast for 15 minutes.
  2. After 15 minutes, toss the chicken and return to the oven for an additional 4-7 minutes, until caramelized and cooked through.
Make the Slaw
  1. In a separate bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt.
  2. Fold in shredded cabbage and let sit for 10-15 minutes for flavors to meld.
Warm the Pitas
  1. Warm the pitas in the oven or on a skillet until soft.
Assembly
  1. Fill each pita with slaw, add roasted chicken, and top with cubed avocado.
Enjoy
  1. Serve everything warm and enjoy your homemade Sheet Pan Chicken Pitas with Herby Ranch!

Notes

For best flavor, marinate the chicken for 1 hour or overnight. Store leftovers separately; chicken and slaw can last about 3-4 days in the fridge.