Description
A quick and satisfying meal with smoky chicken, creamy herby ranch, and crunchy slaw, all made on one sheet pan.
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 your oven to 425ºF. In a large bowl, mix the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Toss in the lemon slices and stir to combine.
- Spread the chicken and lemon slices in a single layer on a sheet pan. Roast for 15 minutes. Give it a gentle toss and roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
- In a bowl, whisk together yogurt, fresh herbs, lemon juice, olive oil, and salt. Gently fold in the shredded cabbage and let it sit for about 10–15 minutes to soften.
- Warm the pitas in a skillet or microwave until soft. Fill each pita with slaw, the roasted chicken, and avocado cubes. Serve warm and enjoy right away!
Notes
Feel free to customize the herbs or experiment with different proteins. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: sheet pan, chicken pitas, herby ranch, easy dinner, family meal