Description
These Sheet Pan Chicken Pitas with Herby Ranch Slaw combine tender oven-baked chicken with a creamy, herb-packed cabbage slaw made from yogurt. This easy and healthy recipe is perfect for a light summer meal, offering a balance of protein, fresh vegetables, and flavorful spices all wrapped in warm pita bread.
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 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
To Serve
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat Oven: Preheat your oven to 425ºF, ideally using the convection setting to ensure even cooking and caramelization.
- Prepare the Chicken: In a large bowl, toss 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 again to evenly coat all ingredients.
- Bake the Chicken: Spread the chicken pieces out on a sheet pan in a single layer, making sure not to overcrowd to allow proper browning. Bake for 15 minutes, then toss the chicken for even cooking. Continue baking for an additional 4 to 7 minutes until the chicken is crisp and caramelized.
- Make the Herby Ranch Slaw: While the chicken bakes, combine the yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt in a large bowl. Add the shredded cabbage and toss thoroughly to combine. Let the slaw sit for 10 to 15 minutes to allow flavors to meld.
- Warm the Pitas: Briefly warm the pitas in the microwave to make them pliable for stuffing.
- Assemble the Pitas: Stuff each warmed pita with a generous amount of herby ranch slaw, oven-baked chicken pieces, and cubed avocado for creaminess and added texture.
Notes
- For the best flavor, use convection mode in your oven to help crisp and caramelize the chicken.
- Adjust the cayenne pepper amount to control the heat level to your preference.
- You can substitute the yogurt with a dairy-free alternative to make this recipe vegan-friendly.
- Leftover chicken and slaw can be stored separately in airtight containers in the refrigerator for up to 3 days.
- See blog post for additional tips and serving suggestions.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
