Description
Sheet Pan Chicken Pitas with Herby Ranch are an easy, flavorful meal with juicy chicken, a fresh herby slaw, and creamy avocado, perfect for a quick weeknight dinner.
Ingredients
- 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
- For the Herby Ranch Slaw:
- 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
- For Serving:
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil.
- Spread chicken evenly on the sheet pan and add lemon slices. Bake for 20–25 minutes until chicken is cooked through.
- Meanwhile, prepare the Herby Ranch Slaw: in a bowl, combine yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt. Toss with shredded cabbage until well coated.
- Warm pitas, fill with baked chicken, top with herby slaw, and add cubed avocado.
- Serve immediately and enjoy.
Notes
- For extra flavor, marinate the chicken for 30 minutes before baking.
- Leftovers can be stored in the fridge for 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American