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Sheet Pan Chicken Pitas with Herby Ranch

A comforting meal of juicy, caramelized chicken in warm pita bread, topped with vibrant slaw and herby ranch dressing, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Look for organic or free-range if possible
  • 2 tbsp brown sugar Adds a lovely caramelization to the chicken
  • 1.5 tsp smoked paprika Gives a wonderful smoky flavor
  • 0.5 tsp garlic powder For that aromatic essence
  • 0.5 tsp onion powder Enhances the savory depth
  • 0.5 tsp cayenne pepper Kick up the heat a notch!
  • 0.5 tsp kosher salt To taste
  • 1 tbsp olive oil Helps the chicken brown beautifully
  • 0.5 each lemon, sliced For that zesty brightness
For the Slaw
  • 0.5 cup plain yogurt (or non-dairy alternative) Creamy base for the slaw
  • 0.25 cup fresh dill, finely chopped Brings a burst of freshness
  • 0.25 cup fresh parsley, finely chopped Another herbaceous kick
  • 2 tbsp fresh chives, minced A mild onion flavor boost
  • 0.5 each lemon, juiced To brighten up the ranch
  • 2 tbsp olive oil (for the dressing) Adds richness
  • kosher salt to taste Kosher salt Always season to your liking
  • 0.5 head green cabbage, shredded For crunch
For Assembly
  • 2-3 each pitas The cozy vessel for all the goodness
  • 1 each ripe avocado, cubed Creamy decadence on top

Method
 

Prep the Oven & Chicken
  1. Preheat your oven to 425ºF.
  2. In a large bowl, toss together the chicken pieces, brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and 1 tbsp olive oil. Mix thoroughly until the chicken is well-coated.
  3. Add the lemon slices to the bowl and mix again. Set aside.
Roast the Chicken
  1. Spread the chicken and lemon slices evenly on a sheet pan in a single layer. Pop the pan in the preheated oven and roast for 15 minutes.
  2. After 15 minutes, toss the chicken gently on the pan and return it to the oven for an additional 4–7 minutes, until the chicken is caramelized and reaches an internal temperature of 165ºF.
Make the Slaw
  1. While the chicken roasts, prepare the herby slaw. In a medium bowl, whisk together the plain yogurt, dill, parsley, chives, juice from ½ lemon, and 2 tbsp olive oil. Season with kosher salt to taste.
  2. Fold in the shredded cabbage and mix until it’s well-coated. Let it rest for 10-15 minutes to allow those flavors to meld beautifully.
Warm and Fill Pitas
  1. Warm the pita bread in the oven for a couple of minutes until soft and pliable.
  2. Fill each pita with a generous scoop of slaw, topped with the roasted chicken, and finish with some cubed avocado. Serve warm and enjoy!

Notes

These pitas are best enjoyed fresh but can be stored in airtight containers in the fridge for up to 3 days. For longer-term storage, keep the chicken and slaw separate and freeze them. Try adding pickled onions or sliced jalapeños for an extra kick!