Sheet Pan Chicken Pitas with Herby Ranch Slaw
These Sheet Pan Chicken Pitas with Herby Ranch Slaw are a flavor-packed, healthy recipe that's perfect for easy dinner recipes or light lunch ideas. Juicy, oven-roasted chicken is paired with a creamy, herb-loaded yogurt slaw, then stuffed into warm pitas with fresh avocado. This simple high protein meal is a refreshing twist on chicken dinner recipes—ideal for busy weeknights or summer gatherings. If you're searching for recipes to try, quick high protein meals, or even recipes appetizers and snacks with a nutritious spin, this one-pan wonder is sure to impress. A must-save for your collection of quick and easy dinner recipes.
Ingredients
- Chicken:
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1 ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon sliced
- Herby Ranch Slaw:
- ½ cup plain yogurt or non-dairy alternative
- ¼ cup dill finely chopped
- ¼ cup parsley finely chopped
- 2 tbsp chives minced
- Juice from 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- ½ small head green cabbage shredded
- To Serve:
- 2 –3 pitas
- 1 ripe avocado cubed
Instructions
- Prep the Chicken:
- Preheat oven to 425ºF (convection mode if possible). In a large bowl, toss chicken with brown sugar, spices, salt, and olive oil. Add lemon slices and coat evenly. Spread on a sheet pan in a single layer.
- Roast:
- Bake for 15 minutes. Toss and continue baking for another 4–7 minutes until chicken is crisp and caramelized.
- Make the Slaw:
- In a large bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Add shredded cabbage and mix well. Let sit for 10–15 minutes before serving.
- Assemble the Pitas:
- Warm pitas in the microwave or on a skillet. Fill each with a generous amount of slaw, chicken, and cubed avocado. Serve immediately.