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Sheet Pan Chicken Pitas with Herby Ranch

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A quick and delicious dinner featuring roasted chicken, a fresh herb yogurt slaw, and warm pitas, all made on one pan.

Ingredients

Scale
  • 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
  • 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
  • 2–3 pitas
  • 1 ripe avocado, cubed

Instructions

  1. Preheat oven to 425ºF. 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 again.
  2. Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast 4–7 more minutes until caramelized and cooked through.
  3. In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
  4. Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!

Notes

Serve warm with extra herby ranch on the side. Pair with a simple side like roasted potatoes or a green salad.

Nutrition

Find it online: https://voxrecipes.com/sheet-pan-chicken-pitas-herby-ranch/