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Sheet Pan Chicken Pitas with Herby Ranch Slaw

Easy Sheet Pan Chicken Pitas with spiced roasted chicken
Served with creamy herby ranch slaw and fresh avocado
Perfect for quick, healthy weeknight dinners
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Prep Time 15 minutes
Course Main Course
Cuisine Mediterranean-inspired

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
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1/2 lemon sliced

Herby Ranch Slaw

  • 1/2 cup plain yogurt or dairy-free 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

For Serving

  • 2 –3 pitas
  • 1 ripe avocado cubed

Instructions
 

  • Preheat oven to 425°F (220°C), preferably using convection mode.
  • In a large bowl, toss chicken with brown sugar, spices, salt, and olive oil. Add lemon slices and mix well.
  • Spread chicken evenly on a sheet pan without overcrowding.
  • Bake for 15 minutes, toss, then bake another 4–7 minutes until caramelized and cooked through.
  • In a separate bowl, mix yogurt, herbs, lemon juice, olive oil, and salt.
  • Add cabbage and toss well. Let sit 10–15 minutes to soften.
  • Warm pitas, then fill with slaw, Sheet Pan Chicken Pitas filling, and avocado. Serve immediately.

Notes

  • Serve with extra lemon wedges for brightness.
  • Add chili flakes for more heat.
  • Great with whole wheat or gluten-free pitas.