Description
A flavorful and easy-to-make Sheet Pan Chicken Pitas recipe featuring tender, spiced chicken baked to perfection with a vibrant herby ranch slaw, all tucked into warm pita bread for a delicious and satisfying meal.
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 pepper
- 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
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat Oven: Preheat your oven to 425º F, ideally using the convection setting to ensure even cooking and caramelization of the chicken.
- Prepare the Chicken: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add lemon slices and toss thoroughly to evenly coat all the chicken.
- Bake the Chicken: Spread the coated chicken pieces in a single layer on a sheet pan, avoiding overcrowding. Bake for 15 minutes, then toss the chicken for even cooking. Continue baking for an additional 4 to 7 minutes until the chicken is crisp, caramelized, and cooked through.
- Make the Slaw: In another large bowl, mix the plain yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt. Add the shredded cabbage and toss until well combined. Allow the slaw to sit for 10-15 minutes to let the flavors meld.
- Assemble the Pitas: Warm the pita breads briefly in the microwave. Stuff each pita with a generous portion of herby ranch slaw, the caramelized chicken, and cubed ripe avocado.
Notes
- For extra crispiness, ensure the chicken pieces are spread out and not touching on the sheet pan.
- You can substitute plain yogurt with a dairy-free alternative to accommodate dietary preferences.
- Letting the slaw sit allows the cabbage to soften slightly, enhancing the texture and flavor.
- Adjust the cayenne pepper amount for desired spice level.
- Store any leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pita with filling
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
