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Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe
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★★★★★

5.3 from 12 reviews

Delicious and easy-to-make sheet pan chicken pitas with a refreshing herby ranch slaw. Perfect for a quick and satisfying meal.

Ingredients

Scale

For the Chicken:

  • 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 pepper
  • ½ tsp kosher salt
  • 1 tbsp olive oil
  • ½ lemon, sliced

For the Herby Ranch Slaw:

  • ½ cup plain yogurt (or non-dairy alternative)
  • ¼ cup fresh dill, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • Juice from ½ lemon
  • 2 tbsp olive oil
  • Kosher salt to taste
  • ½ small head green cabbage, shredded

For Serving:

  • 2–3 pitas
  • 1 ripe avocado, cubed

Instructions

  1. Prepare the Chicken: Preheat oven to 425ºF (use convection if available). In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated. Add the lemon slices to the bowl and toss to combine. Spread everything on a sheet pan in a single layer. Roast for 15 minutes. Toss the chicken, then roast an additional 4–7 minutes until the chicken is caramelized and cooked through.
  2. Make the Herby Ranch Slaw: In a large bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Add the shredded cabbage and mix until fully coated. Let the slaw sit for 10–15 minutes to soften and absorb flavor.
  3. Assemble the Pitas: Warm pitas in the microwave or oven until soft and pliable. Fill each pita with a generous scoop of herby slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!

Nutrition

Keywords: Sheet Pan Chicken Pitas, Herby Ranch Slaw, Easy Dinner Recipe

Find it online: https://frommamamaya.com/sheet-pan-chicken-pitas-with-herby-ranch-slaw-recipe/