Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tbsp brown sugar; 1.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp cayenne pepper (Adjust to taste for preferred spiciness); 0.5 tsp kosher salt; 1 tbsp olive oil; 0.5 lemon sliced; 0.5 cup plain yogurt (or non-dairy alternative); 0.25 cup fresh dill, finely chopped; 0.25 cup fresh parsley, finely chopped; 2 tbsp fresh chives, minced; 0.5 lemon juice; 2 tbsp olive oil; Kosher salt to taste; 0.5 small head green cabbage, shredded; 1 ripe avocado, cubed

Sheet Pan Chicken Pitas with Herby Ranch

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A quick and flavorful meal featuring marinated chicken, fresh slaw, and herby ranch dressing, served in warm pitas.

Author: lunarecipez
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten-Free

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp brown sugar
1.5 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp cayenne pepper (Adjust to taste for preferred spiciness)
0.5 tsp kosher salt
1 tbsp olive oil
0.5 lemon sliced
0.5 cup plain yogurt (or non-dairy alternative)
0.25 cup fresh dill, finely chopped
0.25 cup fresh parsley, finely chopped
2 tbsp fresh chives, minced
0.5 lemon juice
2 tbsp olive oil
Kosher salt to taste
0.5 small head green cabbage, shredded
1 ripe avocado, cubed

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Instructions

Marinate the chicken: In a large bowl, mix the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss to coat the chicken evenly and let it marinate while you prepare the vegetables.
Preheat your oven to 425°F (220°C). A hot oven is key for crispy bits and juicy chicken!
Arrange the marinated chicken and lemon slices in a single layer on a sheet pan.
Roast in the preheated oven for about 20 minutes or until the chicken is cooked through and has a golden color. Stir halfway through.
Make the herby ranch: In a medium bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt. Adjust seasoning to your taste.
Prepare the slaw: Combine the shredded cabbage and cubed avocado in a large bowl. Drizzle with olive oil and sprinkle with salt. Toss gently.
Assemble the pitas: Fill each pita pocket with the roasted chicken, slaw, and a drizzle of herby ranch.
Serve immediately with extra herby ranch for dipping.

Notes

Let the chicken marinate longer for deeper flavors. Adjust spice levels to preference.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 32g
Cholesterol: 70mg

Find it online: https://lunarecipez.com/sheet-pan-chicken-pitas-herby-ranch-dressing/