Description
This vibrant and flavorful Sheet Pan Chicken Pitas recipe features tender, spiced chicken pieces baked to perfection alongside a fresh and herby ranch slaw. The dish is completed with creamy avocado and warm pita bread, making for a quick, easy, and healthy weeknight meal with a perfect balance of smoky, tangy, and fresh flavors.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1/2 lemon, sliced
Herby Ranch Slaw
- 1/2 cup plain yogurt or non-dairy alternative
- 1/4 cup dill, finely chopped
- 1/4 cup parsley, finely chopped
- 2 tbsp chives, minced
- Juice of 1/2 lemon
- 2 tbsp olive oil
- Kosher salt, to taste
- 1/2 small head green cabbage, shredded
To Serve
- 2-3 pita breads
- 1 ripe avocado, cubed
Instructions
- Preheat the oven: Set your oven to 425º F (220º C), ideally using the convection setting to ensure even cooking and caramelization.
- Prepare the chicken: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything well to coat the chicken evenly.
- Arrange for baking: Spread the coated chicken pieces on a sheet pan in a single layer, making sure not to overcrowd the pan to allow proper browning and crisping.
- Bake the chicken: Place the sheet pan in the oven and bake for 15 minutes. After that, toss the chicken to turn and redistribute. Continue baking for an additional 4 to 7 minutes, or until the chicken is nicely caramelized and cooked through.
- Make the herby ranch slaw: While the chicken bakes, mix together the yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt in a large bowl. Add the shredded cabbage and toss everything to combine. Let the slaw sit for 10 to 15 minutes to meld the flavors and soften slightly.
- Warm the pitas and assemble: Lightly warm the pita breads in the microwave for about 20-30 seconds to make them pliable. Then, stuff each pita with a generous amount of herby ranch slaw, baked chicken pieces, and cubed avocado.
- Serve immediately: Enjoy your sheet pan chicken pitas fresh, savoring the mix of smoky, tangy, creamy, and fresh flavors in every bite.
Notes
- Use convection mode if available to achieve better caramelization on the chicken.
- Adjust cayenne pepper amount based on your heat preference.
- You can substitute plain yogurt with a non-dairy alternative for a dairy-free version.
- The slaw can be prepared ahead and refrigerated for up to 24 hours.
- For added texture, sprinkle some toasted nuts or seeds over the pita before serving.
- If you don’t have a microwave, warm pita in a dry skillet over medium heat for 1 minute each side.
