Name: Sheet Pan Chicken Pitas with Herby Ranch Slaw
Prep time: 15 min
Cook time: 22 min
Total time: PT-487965H48M56S
Cuisine: American
Ingredients: 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; ½ tsp kosher salt; 1 tbsp olive oil; Juice and slices from ½ lemon; ½ cup plain yogurt (can use non‑dairy); ¼ cup dill, finely chopped; ¼ cup parsley, finely chopped; 2 tbsp chives, minced; Juice from ½ lemon; 2 tbsp olive oil; Kosher salt, to taste; ½ small head green cabbage, finely shredded; 2–3 pita pockets; 1 ripe avocado, cubed

Description

A quick and flavorful sheet-pan meal with spiced caramelized chicken, fresh herby slaw, and creamy avocado served in warm pita pockets—perfect for a light, low-effort summer dinner.

Ingredients

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
½ tsp kosher salt
1 tbsp olive oil
Juice and slices from ½ lemon
½ cup plain yogurt (can use non‑dairy)
¼ cup dill, finely chopped
¼ cup parsley, finely chopped
2 tbsp chives, minced
Juice from ½ lemon
2 tbsp olive oil
Kosher salt, to taste
½ small head green cabbage, finely shredded
2–3 pita pockets
1 ripe avocado, cubed

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Instructions

Preheat oven to 425 °F (use convection mode if available).
In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, olive oil, lemon juice, and slices until evenly coated.
Spread the chicken on a sheet pan in a single layer.
Bake for 15 minutes, then toss and roast for another 4–7 minutes until browned and caramelized.
While chicken bakes, make the slaw: whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl. Add shredded cabbage and toss. Let sit for 10–15 minutes to soften.
Warm pitas in the microwave or oven.
Stuff each pita with slaw, roasted chicken, and cubed avocado.
Serve immediately or use chicken and slaw in wraps or over rice.

Notes

To make vegetarian, use tofu or tempeh instead of chicken.
For gluten-free, serve in GF pita or lettuce wraps.
Adjust spice by altering the amount of cayenne or using mild paprika.
Add toasted nuts for extra crunch.
Store chicken and slaw separately in airtight containers in the fridge.
Reheat chicken before serving; slaw should remain cold for crunch.

Nutrition

Serving Size: 1 stuffed pita
Calories: 420
Sugar: 6g
Sodium: 520mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 28g
Cholesterol: 75mg