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Easy Sheet Pan Chicken Pitas Healthy Weeknight Dinner

Sheet Pan Chicken Pitas with Herby Ranch

These sheet pan chicken pitas are packed with smoky, slightly sweet roasted chicken and topped with a fresh herby ranch-style slaw. Easy to make and full of flavor, they’re perfect for a quick weeknight dinner or casual family meal.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 3 pitas
Course: Dinner, Lunch
Cuisine: American, Mediterranean-inspired
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2 tbsp brown sugar
  • 1 ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cayenne pepper
  • ½ tsp kosher salt
  • 1 tbsp olive oil
  • ½ whole lemon sliced
Herby Ranch Slaw
  • ½ cup plain yogurt or non-dairy alternative
  • ¼ cup fresh dill finely chopped
  • ¼ cup fresh parsley finely chopped
  • 2 tbsp fresh chives minced
  • ½ whole lemon juiced
  • 2 tbsp olive oil
  • kosher salt to taste
  • ½ small head green cabbage shredded
For Serving
  • 2-3 whole pitas
  • 1 whole avocado cubed

Method
 

  1. Preheat the oven to 425°F (220°C). In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and olive oil. Add the lemon slices and mix again.
  2. Spread the chicken and lemon slices evenly on a sheet pan. Roast for 15 minutes, toss, then return to the oven for another 4–7 minutes until caramelized and cooked through.
  3. In a bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let the slaw rest for 10–15 minutes.
  4. Warm the pitas until soft. Fill each pita with herby ranch slaw, roasted chicken, and avocado cubes.
  5. Serve immediately while warm and enjoy.

Notes

For extra heat, add a pinch of red pepper flakes to the slaw. These pitas are also delicious served as bowls over rice or greens.