Description
A comforting sheet pan dinner featuring tender roasted chicken wrapped in soft pitas with a fresh herby ranch slaw.
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 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). Toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil in a large bowl. Add lemon slices and toss gently.
- Spread the chicken and lemon slices on a baking sheet in a single layer and roast for 15 minutes. Toss the chicken and return it to the oven for another 4-7 minutes until cooked through and golden.
- For the slaw, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a mixing bowl. Fold in the shredded cabbage and let marinate for 10-15 minutes.
- Assemble pitas with roasted chicken and slaw, adding avocado if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. For added veggies, consider roasting bell peppers or zucchini alongside the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 60mg
Keywords: sheet pan, chicken pitas, herby ranch, weeknight dinner, easy recipe