Description
A simple and flavorful sheet pan meal featuring seasoned chicken and a fresh herby ranch slaw served in pitas.
Ingredients
Scale
- 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
- 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
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425°F.
- In a bowl, mix chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, and salt.
- Toss chicken with olive oil and spread on a sheet pan. Scatter lemon slices over the chicken.
- Bake for 15–18 minutes until chicken is cooked through.
- While chicken cooks, mix yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl.
- Add shredded cabbage to the herby ranch mixture and toss to coat.
- Warm pitas in the oven or on a skillet.
- Assemble pitas with chicken, slaw, and avocado cubes.
- Serve immediately.
Notes
- Use Greek yogurt for a thicker ranch.
- Adjust cayenne for desired spiciness.
- For extra flavor, toast the pitas lightly.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Sheet Pan Chicken, Pitas, Herby Ranch, Quick Dinner