Description
A flavorful and easy sheet pan recipe featuring tender, spiced chicken pieces baked to perfection and served in warm pitas with a refreshing herby ranch slaw and creamy avocado. Perfect for a quick, healthy dinner.
Ingredients
Scale
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
To Serve
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat oven. Set your oven to 425º F, using the convection mode if available to ensure even cooking and caramelization of the chicken.
- Prepare the chicken. In a large bowl, toss the cubed chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil until fully coated. Add the lemon slices and toss again to distribute the flavors.
- Bake the chicken. Spread the seasoned chicken pieces out evenly on a sheet pan, making sure not to overcrowd them for proper roasting. Bake for 15 minutes, then toss to turn the pieces and bake an additional 7 minutes or until the chicken is crisp and caramelized.
- Make the herby ranch slaw. While the chicken is baking, combine the plain yogurt, chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt to taste in a large bowl. Add the shredded cabbage and toss everything together until the cabbage is coated. Let the slaw sit for 10-15 minutes to allow flavors to meld.
- Warm and assemble pitas. Warm the pitas in the microwave until soft and pliable. Stuff each pita with a generous portion of herby ranch slaw, baked chicken pieces, and cubed avocado. Serve immediately for a fresh and satisfying meal.
Notes
- Using convection mode in the oven helps achieve a crispier texture on the chicken.
- For a dairy-free option, substitute plain yogurt with a non-dairy alternative such as coconut or almond yogurt.
- Allowing the slaw to sit before serving enhances the flavor by softening the cabbage slightly.
- Feel free to add extra lemon juice or cayenne pepper to adjust acidity and heat to your preference.
- Leftover chicken can be refrigerated for up to 3 days and reheated for quick meals.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
