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Sthe best heet Pan Chicken Pitas with Herby Ranch Slaw Recipe

Sthe best heet Pan Chicken Pitas with Herby Ranch Slaw Recipe
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5 from 18 reviews

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 light and healthy summer meal.

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

  1. 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.
  2. Bake for 15 minutes, toss, and bake for another 4-7 minutes until crisp and caramelized.
  3. 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.
  4. To serve, warm the pitas in the microwave and stuff each one with slaw, chicken, and avocado.

Notes

  • See blog post for tips

Nutrition

Find it online: https://lauracooks.com/sthe-best-heet-pan-chicken-pitas-with-herby-ranch-slaw-recipe/