Description
This Sheet Pan Chicken Pitas with Herby Ranch Slaw recipe offers a flavorful and easy weeknight meal. Tender chicken pieces are seasoned with a smoky, spicy rub and baked to caramelized perfection on a single sheet pan. The chicken is paired with a fresh, herby ranch slaw made with yogurt and vibrant herbs, stuffed into warm pita pockets along with creamy avocado cubes for a wholesome and satisfying dish.
Ingredients
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
Others
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the oven: Set your oven to 425ºF (preferably convection mode) to prepare for baking the chicken evenly and quickly.
- Season the 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 lemon slices and toss everything to ensure the chicken is well coated with the spices and oil.
- Arrange on sheet pan: Spread the seasoned chicken in a single layer on a sheet pan, making sure not to overcrowd the pieces to allow even baking and caramelization.
- Bake the chicken: Place the sheet pan in the oven and bake for 15 minutes, then toss the chicken pieces to promote even cooking. Continue baking for another 4 to 7 minutes until the chicken is crisp and caramelized.
- Prepare the herby ranch slaw: In a large bowl, whisk together the plain yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste. Add the shredded cabbage and toss well to coat the cabbage with the herby dressing. Let the slaw sit for 10 to 15 minutes to allow flavors to meld.
- Warm the pitas: Heat the pitas briefly in the microwave until warm and pliable, ready for stuffing.
- Assemble the pitas: Stuff each pita with a generous amount of the herby ranch slaw, caramelized chicken pieces, and cubed avocado for a creamy finish. Serve immediately.
Notes
- For a spicier dish, increase the cayenne pepper slightly according to your heat preference.
- You can substitute plain yogurt with a non-dairy alternative to make this recipe dairy-free.
- Adding lemon slices while baking infuses a subtle citrus flavor to the chicken.
- Use whole wheat or gluten-free pitas to accommodate dietary preferences.
- The slaw can be prepared a few hours in advance to deepen the flavor, but add avocado just before serving to avoid browning.
