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Sheet Pan Chicken Pitas with Herby Ranch

A delicious, quick meal featuring juicy chicken, zesty herbs, and fresh vegetables wrapped in warm pita bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 450
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 unit 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 unit lemon, juiced
  • 2 tbsp olive oil
  • to taste unit kosher salt
  • 0.5 small head green cabbage, shredded
For Serving
  • 2-3 unit pitas
  • 1 unit ripe avocado, cubed

Method
 

Prep the Oven & Chicken
  1. Preheat your oven to 425ºF (220ºC).
  2. In a large bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Mix well to ensure all chicken pieces are coated.
  3. Add lemon slices to the mixture and stir to distribute evenly.
Roast the Chicken
  1. Spread chicken and lemon slices in a single layer on a sheet pan and roast in the preheated oven for about 15 minutes.
  2. After 15 minutes, toss the chicken to promote even cooking and return to the oven for an additional 4 to 7 minutes until fully cooked.
Make the Slaw
  1. In a separate bowl, whisk together plain yogurt, fresh dill, parsley, garlic chives, lemon juice, olive oil, and kosher salt to create the herby ranch dressing.
  2. Fold in the shredded cabbage and let the slaw rest for about 10–15 minutes to allow flavors to meld.
Warm and Fill Pitas
  1. Warm the pitas in a microwave or skillet for about a minute until soft and pliable.
  2. Fill each warmed pita with a generous amount of slaw, a serving of roasted chicken, and finish off with cubed avocado. Serve warm.

Notes

Marinate the chicken for a few hours or overnight for deeper flavor. You can use leftover chicken to cut down on prep time. Customize your slaw with different vegetables or use whole wheat pitas for a healthier option.