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Sheet Pan Chicken Pitas with Herby Ranch Slaw

This easy and delicious meal combines crispy chicken with fresh herbs and creamy slaw, all served in warm pitas, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 600
Ingredients Method 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
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil
  • 0.5 lemon, sliced
For the Slaw
  • 0.5 cup plain yogurt, or non-dairy alternative
  • 0.25 cup dill, finely chopped
  • 0.25 cup parsley, finely chopped
  • 2 tbsp chives, minced
  • 1 tbsp juice from lemon
  • 2 tbsp olive oil
  • Kosher salt to taste
  • 0.5 small head green cabbage, shredded
For Serving
  • 2-3 pitas
  • 1 ripe avocado, cubed

Method
 

Preparation
  1. Preheat the oven to 425 F, preferably set to convection mode.
  2. 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.
  3. Spread the chicken onto a sheet pan, making sure not to overcrowd it.
Cooking
  1. Bake for 15 minutes. Toss the chicken, then bake for another 4-7 minutes until it's crisp and caramelized.
Making the Slaw
  1. Mix the yogurt, herbs, lemon juice, olive oil, and salt in a large bowl.
  2. Add the shredded cabbage and toss to combine. Let the slaw sit for 10-15 minutes before serving.
Serving
  1. Warm the pitas in the microwave. Stuff each pita with slaw, chicken, and avocado.

Notes

Store 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.