Description
Quick and delicious Sheet Pan Chicken Pitas loaded with tender chicken, refreshing slaw, and creamy avocado, perfect for busy weeknights.
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, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Toss well. Add lemon slices for extra zest and mix again.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for about 15 minutes, tossing halfway through. Continue roasting for an additional 4-7 minutes, or until the chicken is caramelized and fully cooked.
- In a bowl, whisk together yogurt, fresh herbs, lemon juice, olive oil, and salt. Gently fold in the shredded cabbage. Allow it to rest for 10–15 minutes to let the flavors meld.
- Warm the pitas until soft, then fill each with the vibrant slaw, juicy roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
Notes
For more flavor, marinate the chicken longer. This recipe is versatile; feel free to swap proteins or add your favorite veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken pitas, sheet pan dinner, easy meals, family-friendly recipes, herby ranch