Description
These Sheet Pan Chicken Pitas with Herby Ranch Slaw are a light and healthy summer meal featuring oven-baked, spice-rubbed chicken, and a creamy, fresh herb yogurt slaw served inside warm pitas with ripe avocado.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1/2 lemon, sliced
Herby Ranch Slaw
- 1/2 cup plain yogurt, or non-dairy alternative
- 1/4 cup dill, finely chopped
- 1/4 cup parsley, finely chopped
- 2 tbsp chives, minced
- Juice from 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 1/2 small head green cabbage, shredded
To Serve
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the oven: Set the oven to 425º F, ideally using convection mode for even cooking and crisping of the chicken pieces.
- Prepare the chicken: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and toss thoroughly to coat all chicken evenly with the spice mixture.
- Arrange on sheet pan: Spread the coated chicken pieces in a single layer onto a sheet pan, ensuring they are not overcrowded to allow proper caramelization and crisping during baking.
- Bake the chicken: Place the sheet pan in the oven and bake for 15 minutes. Remove and toss the chicken pieces to ensure even cooking, then continue baking for an additional 4 to 7 minutes until the chicken is crisp and nicely caramelized.
- Prepare the herby ranch slaw: While the chicken bakes, in a large bowl, whisk together plain yogurt, finely chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt to taste. Add the shredded cabbage and toss well to coat all the cabbage with the creamy herb dressing. Let the slaw sit for 10-15 minutes to develop flavor and soften slightly.
- Warm the pitas: Just before serving, warm the pitas in the microwave until soft and pliable for easy stuffing.
- Assemble the pitas: Stuff each warm pita with a generous helping of the herby ranch slaw, caramelized chicken pieces, and cubed ripe avocado to finish.
Notes
- Use convection mode if available for crispier chicken; otherwise, regular bake works fine.
- Adjust cayenne to control the heat level according to taste.
- Non-dairy yogurt alternatives can be used to make this recipe dairy-free.
- For more flavor, marinate the chicken for 30 minutes before baking.
- Leftover chicken can be stored refrigerated up to 3 days and reheated.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
