Sheet Pan Chicken Pitas with Herby Ranch
A simple and flavorful recipe featuring seasoned chicken and a fresh herby ranch slaw, served in pitas.
Equipment
- sheet pan
- Mixing bowl
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoon brown sugar
- 1.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon kosher salt
- 1 tablespoon olive oil
- 0.5 lemon, sliced
For the Herby Ranch 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 tablespoon fresh chives, minced
- Juice from ½ lemon
- 2 tablespoon olive oil
- Kosher salt to taste
- 0.5 small head green cabbage, shredded
For Serving
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
- In a bowl, mix the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and olive oil until evenly coated.
- Spread the chicken on the sheet pan and add lemon slices. Bake for 18-20 minutes until cooked through.
- While the chicken cooks, prepare the herby ranch slaw by mixing yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl.
- Toss the shredded cabbage with the herby ranch mixture.
- Warm the pitas if desired. Serve the chicken and slaw in pitas with avocado cubes.
Notes
You can use Greek yogurt for a thicker ranch slaw. Adjust cayenne pepper for more or less heat.