Sheet Pan Chicken Pitas – Easy Herby Ranch Slaw
Sheet Pan Chicken Pitas feature caramelized spiced chicken baked to perfection.
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1 ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon sliced
Herby Ranch Slaw
- ½ cup plain yogurt or non-dairy alternative
- ¼ cup dill finely chopped
- ¼ cup parsley finely chopped
- 2 tbsp chives minced
- Juice from ½ lemon
- 2 tbsp olive oil
- Kosher salt to taste
- ½ small head green cabbage shredded
For Serving
- 2 –3 pitas
- 1 ripe avocado cubed
Instructions
- Preheat oven to 425°F (convection if available).
- In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix to coat evenly.
- Spread chicken onto a sheet pan in a single layer.
- Bake for 15 minutes, toss, then bake another 4–7 minutes until caramelized and slightly crisp.
- In a bowl, whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Add shredded cabbage and toss. Let sit 10–15 minutes.
- Warm pitas and assemble Sheet Pan Chicken Pitas by adding slaw, chicken, and avocado. Serve immediately.
Notes
• Swap yogurt for Greek yogurt for thicker dressing.