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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch: Quick & Delicious!

Sheet Pan Chicken Pitas with Herby Ranch is a quick, flavorful dish that can be made in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pitas
Course: Chicken
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breasts or chicken thighs for more juiciness
  • 1 tablespoon brown sugar can replace with coconut sugar for healthier option
  • 1 teaspoon smoked paprika regular paprika can be used as substitute
  • 1 teaspoon garlic powder use fresh garlic as a substitute (1 clove equals 1/8 tsp powder)
  • 1 teaspoon onion powder fresh onion (finely chopped) can be used instead
  • 1/4 teaspoon cayenne pepper omit or use milder pepper based on preference
  • 1 teaspoon kosher salt sea salt can work as alternative
  • 2 tablespoons olive oil swap with any neutral oil if preferred
  • 1 whole lemon lime can substitute if lemon is unavailable
For the Slaw
  • 1 cup plain yogurt non-dairy yogurt can be an alternative
  • 1/4 cup fresh dill fresh herbs are recommended for optimal flavor
  • 1/4 cup fresh parsley fresh herbs are recommended for optimal flavor
  • 1/4 cup fresh chives fresh herbs are recommended for optimal flavor
  • 2 cups green cabbage other crunchy vegetables could be used instead of cabbage
For Assembly
  • 4 pitas pitas flatbreads or tortillas can also be alternatives
  • 1 whole avocado substitute with hummus or another spread for a different texture

Equipment

  • Oven
  • Mixing Bowl
  • Sheet pan
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425ºF (220ºC). Prepare your sheet pan by lining it with parchment paper or lightly greasing it.
  2. In a large mixing bowl, combine bite-sized chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add in lemon slices.
  3. Spread the seasoned chicken mixture evenly across the sheet pan and roast for 15 minutes. Toss the chicken and return to the oven for an additional 4-7 minutes.
  4. Prepare the herby slaw by mixing together plain yogurt, chopped fresh dill, parsley, chives, lemon juice, olive oil, and a pinch of salt. Fold in the shredded green cabbage.
  5. Warm the pitas in the oven for 2-3 minutes just before the chicken is done.
  6. Assemble your pitas with slaw, roasted chicken, and avocado. Serve immediately.

Nutrition

Serving: 1pitaCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 150IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers separately in airtight containers for up to 3 days.

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