Description
A comforting dish featuring caramelized chicken and a refreshing herby ranch slaw, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon, sliced
- ½ cup plain yogurt (or a non-dairy alternative)
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from ½ lemon
- 2 tbsp olive oil
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat your oven to 425ºF (220ºC). In a mixing bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, and kosher salt. Drizzle with olive oil and mix well.
- Spread chicken and lemon slices on a sheet pan and roast for about 15 minutes. Toss chicken gently and roast for another 4-7 minutes until golden and cooked through.
- While chicken is roasting, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt in a bowl. Fold in shredded cabbage and let rest for 10-15 minutes.
Notes
Substitute chicken breasts with thighs for juicier meat. Allow slaw to rest for better flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 60mg
Keywords: chicken pitas, herby ranch, sheet pan dinner, easy recipe, weeknight meal