Sheet Pan Chicken Herby Ranch (Print Version)
Herb ranch, tender chicken, warm pitas, cabbage slaw, and avocado create a flavorful handheld meal.
# Ingredients:
→ Chicken Preparation
01 -
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
2 tablespoons brown sugar
03 -
1 and 1/2 teaspoons smoked paprika
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon cayenne pepper
07 -
1/2 teaspoon kosher salt
08 -
1 tablespoon olive oil
09 -
1/2 lemon, sliced
→ Herby Ranch Slaw
10 -
1/2 cup plain yogurt
11 -
1/4 cup fresh dill, finely chopped
12 -
1/4 cup fresh parsley, finely chopped
13 -
2 tablespoons chives, minced
14 -
Juice from 1/2 lemon
15 -
2 tablespoons olive oil
16 -
Kosher salt, to taste
17 -
1/2 small head green cabbage, shredded
→ Assembly
18 -
2 to 3 pita breads
19 -
1 ripe avocado, cubed
# Steps:
01 -
Preheat the oven to 425 degrees Fahrenheit.
02 -
In a large bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add lemon slices and toss thoroughly to coat the chicken evenly.
03 -
Spread the seasoned chicken and lemon slices in a single layer on a sheet pan.
04 -
Roast in the oven for 15 minutes. Remove, toss the chicken, and roast for an additional 4 to 7 minutes until the chicken is fully cooked and caramelized.
05 -
In a separate bowl, mix yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt. Add shredded cabbage and toss until evenly coated. Allow the slaw to sit for 10 to 15 minutes to develop flavor.
06 -
Warm the pita breads as desired, either in the oven or on a skillet.
07 -
Fill each warmed pita with herby ranch slaw, roasted chicken, and cubed avocado. Serve immediately.
# Notes:
01 -
Allowing the slaw to rest before serving enhances the flavors and creates a creamier texture.