Description
This vibrant and flavorful Sheet Pan Chicken Pitas recipe features juicy, spice-rubbed chicken baked to perfection and served with a refreshing herby ranch slaw. Quick to prepare and baked on a single sheet pan for easy cleanup, these pitas are stuffed with tender chicken, a creamy tangy cabbage slaw, and cubed ripe avocado, making them an ideal light lunch or dinner option.
Ingredients
Scale
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 pepper
- 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
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat Oven: Preheat your oven to 425º F, preferably using the convection mode for even cooking and crispiness.
- Prepare Chicken: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything together to coat the chicken evenly.
- Arrange on Sheet Pan: Spread the seasoned chicken pieces on a sheet pan in a single layer, making sure not to overcrowd them to ensure proper roasting and caramelization.
- Bake Chicken: Bake the chicken for 15 minutes, then toss or stir the pieces to promote even cooking. Continue baking for an additional 7 minutes or until the chicken is crisp and caramelized.
- Make Herby Ranch Slaw: While the chicken bakes, combine the plain yogurt, chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt in a large bowl. Add the shredded cabbage and toss well to coat. Let the slaw sit for 10-15 minutes to allow the flavors to meld.
- Warm Pitas: Warm the pitas in the microwave or oven just before serving to make them soft and pliable.
- Assemble Pitas: Stuff each warmed pita with a generous portion of the herby ranch slaw, the roasted chicken pieces, and cubed ripe avocado. Serve immediately and enjoy!
Notes
- Using convection mode in the oven helps achieve a crispier and more evenly cooked chicken.
- You can substitute plain yogurt with a plant-based non-dairy alternative to make the dish dairy-free.
- For extra heat, add more cayenne powder or a dash of hot sauce to the chicken seasoning.
- Leftover chicken and slaw can be stored separately in airtight containers for up to 2 days in the refrigerator.
- Warm pitas briefly in the oven wrapped in foil if you prefer a toasted texture instead of microwaving.
Nutrition
- Serving Size: 1 pita
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 70 mg
