Why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch Slaw is an easy and delicious meal perfect for busy weeknights. This recipe combines crispy chicken with fresh herbs and creamy slaw, all served in warm pitas. It’s healthy, filling, and full of flavor. Plus, it’s made in one pan, which means less cleanup for you!
How to make Sheet Pan Chicken Pitas with Herby Ranch Slaw
Ingredients :
- 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
- 1/2 cup plain yogurt, or non-dairy 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
- 2-3 pitas
- 1 ripe avocado, cubed
Directions :
- Preheat the oven to 425 F, preferably set to convection mode.
- In a large bowl, toss the chicken with the brown sugar, spices, salt, and olive oil. Add the lemon slices and toss again to coat the chicken.
- Spread the chicken onto a sheet pan, making sure not to overcrowd it.
- Bake for 15 minutes. Toss the chicken, then bake for another 4-7 minutes until it’s crisp and caramelized.
- For the slaw, mix the yogurt, herbs, lemon juice, olive oil, and salt in a large bowl.
- Add the shredded cabbage and toss to combine. Let the slaw sit for 10-15 minutes before serving.
- To serve, warm the pitas in the microwave. Stuff each pita with slaw, chicken, and avocado.
How to serve Sheet Pan Chicken Pitas with Herby Ranch Slaw
Serve the stuffed pitas warm. Add extra slaw on the side for crunch if you like. This meal is great for lunch or dinner and can be enjoyed with a side of fresh veggies or a simple salad.
How to store Sheet Pan Chicken Pitas with Herby Ranch Slaw
Store any leftovers in an airtight container in the refrigerator. The cooked chicken will last for up to 3 days. It’s best to store the slaw separately to keep it fresh and crunchy.
Tips to make Sheet Pan Chicken Pitas with Herby Ranch Slaw
- Make sure not to overcrowd the chicken on the pan. This helps it cook evenly and get crispy.
- Feel free to adjust the spices to fit your taste. If you like it spicier, add more cayenne!
- You can make the slaw ahead of time and let it sit in the fridge for a more intense flavor.
Variation
You can use different proteins like shrimp or tofu if you want to switch things up. Additionally, try adding other veggies like bell peppers or cucumbers in the slaw for extra crunch.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking for the best results!
2. Is there a gluten-free option for the pitas?
Absolutely! Many brands offer gluten-free pitas. Just check the labels when you are shopping.
3. How can I make the recipe dairy-free?
You can use a non-dairy yogurt alternative instead of regular yogurt. Nut-based or soy-based yogurts work well.
Sheet Pan Chicken Pitas with Herby Ranch Slaw
Ingredients
Method
- Preheat the oven to 425 F, preferably set to convection mode.
- In a large bowl, toss the chicken with the brown sugar, spices, salt, and olive oil. Add the lemon slices and toss again to coat the chicken.
- Spread the chicken onto a sheet pan, making sure not to overcrowd it.
- Bake for 15 minutes. Toss the chicken, then bake for another 4-7 minutes until it’s crisp and caramelized.
- Mix the yogurt, herbs, lemon juice, olive oil, and salt in a large bowl.
- Add the shredded cabbage and toss to combine. Let the slaw sit for 10-15 minutes before serving.
- Warm the pitas in the microwave. Stuff each pita with slaw, chicken, and avocado.