Description
Sheet Pan Chicken Pitas with Herby Ranch Slaw is a flavorful and easy-to-make dish featuring tender, spiced chicken baked to perfection and paired with a creamy, herb-packed ranch slaw. This recipe combines a delicious mix of smoky, sweet, and tangy flavors served in warm pitas with fresh avocado for a satisfying and wholesome meal.
Ingredients
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
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat Oven: Preheat the oven to 425º F, preferably setting it to convection mode to ensure even cooking and a crispy finish on the chicken.
- Prepare Chicken: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and toss everything together until the chicken is evenly coated with the spices and oil.
- Bake Chicken: Spread the coated chicken pieces evenly on a sheet pan, making sure not to overcrowd the pan to allow proper caramelization. Bake for 15 minutes, then toss the pieces to ensure even cooking. Continue baking for an additional 7 minutes or until the chicken is crisp and caramelized.
- Make Herby Ranch Slaw: In a large bowl, whisk together the plain yogurt (or non-dairy alternative), finely chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt until well combined. Add the shredded green cabbage and toss to coat the cabbage thoroughly with the dressing. Let the slaw sit for 10-15 minutes to allow the flavors to meld.
- Warm Pitas and Assemble: Warm the pitas in the microwave or oven until soft and pliable. Stuff each pita with a generous serving of the herby ranch slaw, baked chicken pieces, and cubed ripe avocado. Serve immediately for best texture and flavor.
Notes
- For a dairy-free option, use a non-dairy yogurt alternative in the herby ranch slaw.
- Letting the slaw sit for a few minutes before serving helps to soften the cabbage and blend the flavors.
- Make sure not to overcrowd the chicken on the sheet pan to ensure it crisps up nicely.
- Adjust cayenne pepper quantities based on preferred spice level.
- Leftover chicken and slaw can be stored separately in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 75 mg
