Description
This Sheet Pan Chicken Pitas with Herby Ranch Slaw recipe offers a delightful and easy weeknight meal featuring tender, spiced chicken baked to perfection and topped with a fresh, creamy herb-infused cabbage slaw. The dish is served in warm pita pockets with ripe avocado for added creaminess, combining smoky, tangy, and fresh flavors in every bite.
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
- 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 the oven to 425º F, preferably set to convection mode to ensure even baking and crispy chicken pieces.
- Prepare Chicken: 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 with the spice mixture and lemon.
- Bake Chicken: Spread the chicken pieces onto a sheet pan in a single layer, making sure not to overcrowd them for optimal crispness. Bake for 15 minutes, then toss the chicken to promote even cooking. Continue baking for an additional 7 minutes or until the chicken is crisp and caramelized.
- Make Herby Ranch Slaw: In a large bowl, whisk together plain yogurt, chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt. Add the shredded cabbage and toss well to coat the cabbage with the dressing. Let the slaw sit for 10-15 minutes to meld flavors.
- Warm Pitas: Warm the pitas in the microwave for about 20-30 seconds until soft and pliable.
- Assemble Pitas: Stuff each warm pita with a generous portion of herby ranch slaw, baked chicken pieces, and cubed ripe avocado. Serve immediately while warm.
Notes
- For extra crispiness, make sure the chicken pieces are spaced evenly on the sheet pan without crowding.
- Use Greek yogurt for a thicker, creamier slaw or a nondairy yogurt alternative for a vegan option.
- If you don’t have a convection oven, regular baking at 425º F works well; just keep an eye on the chicken to avoid burning.
- Feel free to swap pitas for flatbreads or wraps based on preference.
- The slaw can be prepared a few hours ahead to allow flavors to develop more fully.
- Adding avocado last keeps it from getting soggy and preserves its fresh texture.
Nutrition
- Serving Size: 1 pita sandwich
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
