Description
A simple and delicious recipe for sheet pan chicken pitas filled with savory chicken, herby slaw, and avocado.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon, sliced
- 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
- Juice from ½ lemon
- 2 tbsp olive oil
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat your oven to 425ºF. In a large bowl, toss your chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add those lovely lemon slices and mix everything again.
- Spread the chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss it around, then roast for another 4–7 minutes until it’s beautifully caramelized and cooked through.
- In a bowl, whisk together the yogurt, fresh herbs, lemon juice, olive oil, and a sprinkle of salt. Fold in the shredded cabbage and let it rest for about 10–15 minutes.
- Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
Notes
Feel free to mix in other vegetables for the slaw or adjust the spice level by reducing cayenne pepper. This recipe can also be made vegetarian by using grilled veggies or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken, pita, sheet pan, herby ranch, easy dinner