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Sheet Pan Chicken Pitas with Herby Ranch

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Enjoy succulent roasted chicken pieces served in warm pitas topped with a zesty herby ranch slaw, perfect for an easy weeknight dinner.

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

  1. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil.
  2. Add the sliced lemon and mix well to ensure every piece of chicken is coated.
  3. Spread the marinated chicken and lemon slices in a single layer on a sheet pan.
  4. Roast the chicken in the preheated oven at 425°F for 15 minutes.
  5. Toss the chicken and return it to the oven for an additional 4-7 minutes until glazed and fully cooked.
  6. While the chicken roasts, prepare the slaw by whisking together yogurt, fresh dill, fresh parsley, chives, lemon juice, olive oil, and kosher salt.
  7. Fold in the shredded cabbage and let it rest for 10-15 minutes.
  8. Warm the pitas until soft.
  9. Fill each pita with the herby slaw, roasted chicken, and avocado cubes.
  10. Serve warm and enjoy immediately!

Notes

Feel free to experiment with different spices or add-ins for the slaw. Store any leftovers in an airtight container for up to four days.

Nutrition

Find it online: https://sousviderecipe.com/sheet-pan-chicken-pitas-herby-ranch/