Description
Delicious sheet pan chicken pitas with creamy herby ranch slaw, perfect for busy weeknight dinners.
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
- 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
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the sliced lemon and mix well.
- Spread the marinated chicken and lemon slices in a single layer on a sheet pan.
- Roast the chicken in the preheated oven for 15 minutes.
- Afterward, toss the chicken and return it to the oven for an additional 4-7 minutes, or until caramelized and cooked through.
- While the chicken roasts, prepare the slaw. In a separate bowl, whisk together yogurt, fresh dill, fresh parsley, chives, lemon juice, olive oil, and a pinch of kosher salt.
- Fold in the shredded cabbage and let it rest for 10-15 minutes.
- Once the chicken is out of the oven, warm the pitas until soft.
- Fill each pita with the herby slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!
Notes
Consider prepping the chicken and slaw the night before to save time on busy nights.
