Sheet Pan Chicken Pitas (Print-Friendly Version)
Spice-roasted chicken, herby slaw, and creamy avocado wrapped in warm, soft pitas ready in under 40 minutes.
# Ingredients You’ll Need:
→ Chicken
01 -
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
2 tbsp brown sugar
03 -
1½ tsp smoked paprika
04 -
½ tsp garlic powder
05 -
½ tsp onion powder
06 -
½ tsp cayenne pepper
07 -
½ tsp kosher salt
08 -
1 tbsp olive oil
09 -
½ lemon, sliced
→ Herby Ranch Slaw
10 -
½ cup plain yogurt or non-dairy alternative
11 -
¼ cup fresh dill, finely chopped
12 -
¼ cup fresh parsley, finely chopped
13 -
2 tbsp fresh chives, minced
14 -
Juice of ½ lemon
15 -
2 tbsp olive oil
16 -
Kosher salt, to taste
17 -
½ small green cabbage, shredded
→ For Serving
18 -
2 to 3 pita breads
19 -
1 ripe avocado, cubed
# How to Make It:
01 -
Preheat the oven to 425°F. In a large bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add lemon slices and toss thoroughly to coat.
02 -
Arrange the chicken and lemon slices in a single layer on a sheet pan. Roast for 15 minutes, stir or toss to ensure even cooking, then continue roasting for an additional 4 to 7 minutes until caramelized and fully cooked.
03 -
In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in shredded cabbage and allow the mixture to rest for 10 to 15 minutes to meld flavors.
04 -
Warm the pita breads until soft. Fill each pita with a generous portion of slaw, roasted chicken, and avocado cubes. Serve immediately while warm.
# Extra Tips:
01 -
For extra juiciness, substitute chicken thighs for breasts. Yogurt can be replaced with coconut or other non-dairy alternatives. Store leftover slaw and chicken separately in airtight containers; both keep up to 3 days.