Sheet Pan Chicken Pitas with Herby Ranch Slaw
Delicious Sheet Pan Chicken Pitas loaded with oven-baked chicken and creamy cabbage slaw made with fresh herbs and yogurt, perfect for a healthy summer meal.
Equipment
- oven
- sheet pan
- mixing bowl
- knife
- cutting board
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
- 2 tablespoon brown sugar
- 1.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon cayenne
- 0.5 teaspoon kosher salt
- 1 tablespoon olive oil
- 0.5 lemon lemon slices
Herby Ranch Slaw
- 0.5 cup plain yogurt or non-dairy alternative
- 0.25 cup dill finely chopped
- 0.25 cup parsley finely chopped
- 2 tablespoon chives minced
- 0.5 lemon lemon juice
- 2 tablespoon olive oil
- kosher salt to taste
- 0.5 small head green cabbage shredded
- 2-3 pcs pitas
- 1 ripe avocado cubed
Instructions
Preparation
- Preheat the oven to 425º 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 once more to coat. Spread the chicken onto a sheet pan, being careful not to overcrowd.
- Bake for 15 minutes, toss, and bake for another 4-7 minutes until 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 sit for 10-15 minutes before serving.
- To serve, warm the pitas in the microwave and stuff each one with slaw, chicken and avocado.
Notes
See blog post for tips
Nutrition
Serving: 1pitaCalories: 570kcalCarbohydrates: 49gProtein: 43gFat: 23gSaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 98mgSodium: 628mgFiber: 6gSugar: 17g
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