Sheet Pan Chicken Pitas with Herby Ranch Slaw

Delicious Sheet Pan Chicken Pitas loaded with oven-baked chicken and creamy cabbage slaw. Perfect for a light and healthy summer meal.

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Prep Time 15

Cook Time 22

Resting Time 15

Total Time 52

Course Main Dish

Cuisine American

Servings pitas

Calories 570 kcal

Equipment

oven
large bowl
sheet pan
Microwave

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 sliced

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
2 tablespoon olive oil
0.5 small head green cabbage, shredded
2-3 pieces pitas
1 ripe avocado, cubed

Instructions

Cooking Instructions

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: 4gPolyunsaturated Fat: 17gCholesterol: 98mgSodium: 628mgFiber: 6gSugar: 17g

Keyword Easy Recipe, Healthy Meal, Herby Ranch Slaw, Pitas, Sheet Pan Chicken, Summer Recipe

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