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Sheet Pan Chicken Pitas with Herby Ranch

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Quick weeknight dinner with spice-rubbed chicken, herby ranch slaw, and avocado in warm pita bread. Ready in 37 minutes with minimal cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1/2 lemon, sliced
  • 1/2 cup plain yogurt (or non-dairy alternative)
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh chives, minced
  • Juice from 1/2 lemon
  • 2 tablespoons olive oil
  • Kosher salt to taste
  • 1/2 small head green cabbage, shredded
  • 2–3 pitas
  • 1 ripe avocado, cubed

Instructions

  1. Preheat oven to 425°F. In large bowl, toss 1-inch chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated. Add lemon slices and mix again.
  2. Spread chicken and lemons on sheet pan in single layer. Roast 15 minutes without touching. Toss chicken to flip pieces. Roast additional 4-7 minutes until caramelized, golden, and cooked through to 165°F internal temperature.
  3. While chicken roasts, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in bowl. Fold in shredded cabbage and toss to coat. Let rest 10-15 minutes to tenderize and absorb flavors.
  4. Warm pitas until soft by wrapping in foil and placing in oven last 5 minutes of chicken cooking, or warming in dry skillet 30 seconds per side.
  5. Fill each warm pita with generous amount of herby ranch slaw, top with roasted spiced chicken, and add cubed avocado. Serve immediately while warm.

Notes

  • Chicken thighs work great and stay juicier. Cut into 1-inch pieces for even cooking.
  • Lemon slices roasted with chicken add incredible citrusy flavor, don’t skip them.
  • Fresh herbs create best flavor but can substitute with 2 teaspoons each dried dill and parsley.
  • For dairy-free, use coconut yogurt or other non-dairy alternative. Add leftover rice for heartier meal.

Nutrition

Find it online: https://www.benefitiany.com/sheet-pan-chicken-pitas-with-herby-ranch/