Enjoy a vibrant meal with these Sheet Pan Chicken Pitas, featuring flavorful chicken and a refreshing Herby Ranch Slaw, perfect for a quick dinner.

Scale

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

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

Preheat your oven to 425°F (220°C).
In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Toss until the chicken is well-coated.
Spread the chicken evenly on a baking sheet and scatter lemon slices on top.
Bake for 25-30 minutes or until the chicken is cooked through and slightly caramelized.
Meanwhile, in a bowl, mix yogurt, dill, parsley, chives, lemon juice, olive oil, and salt to make the Herby Ranch Slaw.
Add shredded cabbage to the slaw mixture and toss to combine.
Once the chicken is done, remove it from the oven and let it cool slightly.
Assemble the pitas by layering the chicken, Herby Ranch Slaw, and diced avocado inside.

Feel free to customize the slaw ingredients according to your preferences. This meal can also be served with a side of roasted vegetables.

Keywords: Sheet Pan Chicken Pitas, Herby Ranch Slaw, Easy Chicken Dinner, Quick Meal Recipe