Description
These Sheet Pan Chicken Pitas with Herby Ranch Slaw offer a quick and flavorful meal featuring tender, caramelized chicken seasoned with smoked paprika and cayenne, baked to perfection on a sheet pan. Paired with a fresh, tangy herby ranch slaw and creamy avocado, all tucked inside warm pitas, this recipe is perfect for an easy weeknight dinner full of vibrant flavors and textures.
Ingredients
Units
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
Additional Ingredients
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the oven: Set your oven to 425º F, preferably using the convection mode to ensure even cooking and crispy texture.
- Prepare the chicken: In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and toss again to evenly coat the chicken with the marinade and spices.
- Arrange on sheet pan: Spread the coated chicken pieces in a single layer on a sheet pan, making sure not to overcrowd to allow for proper caramelization during baking.
- Bake the chicken: Place the sheet pan in the oven and bake for 15 minutes. Remove and toss the chicken to turn pieces for even cooking. Bake for an additional 4 to 7 minutes until the chicken is crisp on the outside and caramelized.
- Make the herby ranch slaw: In a large bowl, combine the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt. Add the shredded green cabbage and toss well. Let the slaw sit for 10 to 15 minutes to develop flavor before serving.
- Warm the pitas: Heat the pitas in the microwave briefly until warm and pliable.
- Assemble the pitas: Stuff each pita with a generous amount of the herby ranch slaw, the baked chicken pieces, and cubed avocado for creaminess. Serve immediately while warm.
Notes
- For extra caramelization on the chicken, use convection mode if your oven allows.
- Feel free to substitute the plain yogurt with a non-dairy alternative for a dairy-free option.
- Adjust the cayenne pepper quantity depending on your preferred spice level.
- If you do not have fresh herbs, you can substitute with 1-2 teaspoons of dried herbs, but fresh is preferred for the best flavor.
- Use warm pitas to avoid cracking when stuffing.
- Leftover chicken can be refrigerated and used for wraps or salads the next day.
- See the original blog post for additional tips on spice variations and storage instructions.
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg
