Sheet Pan Chicken Pitas with Herby Ranch Slaw
These delicious Sheet Pan Chicken Pitas are loaded with oven-baked chicken and a creamy cabbage slaw made with fresh herbs and yogurt. Simple and easy to make, perfect for a lightt and healthy summer meal.
Servings: 2 -3 servings
Calories: 570kcal
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
- 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 from 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 1/2 small head green cabbage shredded
- 2-3 pitas
- 1 ripe avocado cubed
Instructions
- Preheat the oven to 425º F, preferably set to convection mode.
- In a large bowl, toss the chicken with the brown sugar, spices, salt and olive oil. Add the lemon slices and toss once more to coat. Spread the chicken onto a sheet pan, being careful not to overcrowd.
- Bake for 15 minutes, toss, and bake for another 4-7 minutes until crisp and caramelized.
- For the slaw, mix the yogurt, herbs, lemon juice, olive oil and salt in a large bowl. Add the shredded cabbage and toss to combine. Let sit for 10-15 minutes before serving.
- To serve, warm the pitas in the microwave and stuff each one with slaw, chicken and avocado.
Notes
See blog post for tips
Nutrition
Serving: 1g | Calories: 570kcal | Carbohydrates: 49g | Protein: 43g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 98mg | Sodium: 628mg | Fiber: 6g | Sugar: 17g