Description
A delightful weeknight meal featuring tender chicken, zesty ranch slaw, and warm pitas.
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
- Kosher salt to taste
- ½ small head green cabbage (shredded)
- 2–3 pitas
- 1 ripe avocado (cubed)
Instructions
- Preheat the oven to 425ºF.
- In a large bowl, combine the chicken, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to coat the chicken. Add lemon slices and mix again.
- Spread the chicken and lemon on a sheet pan in a single layer.
- Roast in the preheated oven for 15 minutes, toss the chicken, and return to the oven for another 4-7 minutes until caramelized and cooked through.
- While the chicken is roasting, prepare the slaw by whisking together the yogurt, fresh herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10-15 minutes.
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and cubed avocado. Serve warm and enjoy!
Notes
For added flavor, marinate the chicken for a few hours before roasting. Substitute with your favorite herbs for a personal touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken pitas, sheet pan meal, easy dinner, herby ranch, family-friendly recipe