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–+ servings
Bertha Jones

Sheet Pan Chicken Pitas with Herby Ranch

Tender, roasted chicken pieces marinated in a sweet and smoky blend and enveloped in soft pitas, topped with a refreshing herby ranch slaw.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp brown sugar
  • 1.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil
  • 0.5 lemon sliced
For the Herby Ranch Slaw
  • 0.5 cup plain yogurt (or non-dairy alternative)
  • 0.25 cup fresh dill, finely chopped
  • 0.25 cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 0.5 lemon juiced
  • 2 tbsp olive oil
  • Kosher salt to taste
  • 0.5 small head green cabbage, shredded
For Assembly
  • 2-3 pitas
  • 1 ripe avocado cubed

Method
 

Preparation
  1. Preheat your oven to 425ºF.
  2. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss to coat, then add the lemon slices and mix again evenly.
Roasting
  1. Spread the marinated chicken and lemon slices on a sheet pan in a single layer.
  2. Roast for 15 minutes, then toss the chicken; roast for an additional 4–7 minutes until the chicken is caramelized and fully cooked.
Making the Slaw
  1. In another bowl, whisk together the yogurt, fresh herbs (dill, parsley, chives), lemon juice, olive oil, and salt.
  2. Once combined, fold in the shredded cabbage and let it rest for 10–15 minutes to develop flavors.
Assembly
  1. Heat the pitas until soft (you can wrap them in foil and warm them in the oven, or use a skillet).
  2. Fill each pita with a generous portion of the slaw, add the roasted chicken, and top with avocado cubes. Serve warm and enjoy immediately!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 20gSaturated Fat: 4gSodium: 500mgFiber: 4gSugar: 3g

Notes

If you find yourself with leftovers, store the chicken and slaw separately to keep everything fresh. You can freeze the chicken for up to 3 months. Feel free to swap the herbs or use a non-dairy yogurt as needed.

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