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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.
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Total Time 29 minutes
Course Sandwiches/Wraps
Cuisine American
Servings 1

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 425ยบ 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

Nutrition Information:
Amount Per Serving: Calories: 570Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 98mgSodium: 628mgCarbohydrates: 49gFiber: 6gSugar: 17gProtein: 43g