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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch for Effortless Flavor

Enjoy these Sheet Pan Chicken Pitas with Herby Ranch for a quick and flavorful dinner that's easy to prepare and clean up.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 pitas
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Consider substituting with chicken thighs for extra juiciness.
  • 2 tablespoons Brown Sugar Adds sweetness and enhances caramelization.
  • 1 teaspoon Smoked Paprika Infuses a rich, smoky flavor.
  • 1 teaspoon Garlic Powder Provides savory notes.
  • 1 teaspoon Onion Powder Delivers onion flavor without chopping.
  • 1/2 teaspoon Cayenne Pepper Adjust to your spice preference.
  • 1 teaspoon Kosher Salt Essential for seasoning.
  • 2 tablespoons Olive Oil Ensures moist chicken and helps achieve a perfect roast.
  • 1 medium Lemon Adds a bright, zesty touch.
For the Herby Ranch Slaw
  • 1 cup Plain Yogurt Feel free to substitute with a non-dairy alternative.
  • 2 tablespoons Fresh Dill Adds fresh flavor.
  • 2 tablespoons Fresh Parsley Brightens the dish.
  • 2 tablespoons Fresh Chives Brings a mild onion flavor.
  • 2 cups Cabbage Shredded for crunch and texture.
For Assembly
  • 4 pieces Pitas The perfect vessel for the filling.
  • 1 medium Ripe Avocado Provides creaminess and richness.

Equipment

  • Oven
  • Sheet Pan
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C) and grab a large mixing bowl. Dice the chicken into bite-sized pieces and toss with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until coated. Add lemon slices and mix.
  2. Spread the seasoned chicken and lemon in a single layer on a sheet pan, ensuring they are not overcrowded. Roast for 15 minutes. Toss gently, then continue roasting for 4-7 minutes until golden brown and juices run clear.
  3. While the chicken roasts, prepare the herby ranch slaw. In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of salt. Fold in shredded cabbage and let sit for 10-15 minutes.
  4. Warm the pitas in the oven or on a skillet over low heat until soft. Assemble your pitas with herby slaw, roasted chicken, and avocado cubes. Serve warm and enjoy.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Make the herby slaw a few hours in advance for best flavor. Store leftovers separately in airtight containers for up to 3 days.

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