Sheet Pan Chicken Pitas (Print Version)
Juicy sheet pan chicken and herby slaw fill warm pitas for a quick, flavorful meal everyone will love.
# Ingredients:
→ Chicken Preparation
01 -
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
02 -
2 tablespoons brown sugar
03 -
1 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, thinly sliced
→ Herby Ranch Slaw
10 -
1/2 cup plain yogurt or unsweetened non-dairy yogurt
11 -
1/4 cup fresh dill, finely chopped
12 -
1/4 cup fresh parsley, finely chopped
13 -
2 tablespoons fresh 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
→ Finishing and Serving
18 -
3 pita breads
19 -
1 ripe avocado, cubed
# Steps:
01 -
Set oven to 425°F. In a large bowl, combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add lemon slices and toss all ingredients thoroughly to coat.
02 -
Evenly spread coated chicken and lemon slices on a rimmed sheet pan. Roast for 15 minutes, then toss chicken pieces using tongs. Continue roasting for an additional 4 to 7 minutes until deeply caramelized and fully cooked.
03 -
In a large mixing bowl, whisk together plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt. Fold in shredded cabbage and mix until evenly dressed. Allow slaw to rest for 10 to 15 minutes for flavors to meld.
04 -
Warm pita breads in the oven or microwave until soft and pliable. Fill each pita generously with herby ranch slaw, roasted chicken, and cubed avocado. Serve promptly for best texture and flavor.
# Notes:
01 -
Allowing the slaw to rest before assembling ensures optimal flavor and texture.