Chicken Pitas with Herby Slaw (Print-Friendly Version)
Smoky-sweet chicken with creamy herb slaw and avocado in warm pita pockets - a perfect weeknight meal ready in minutes.
# What You Need:
→ For the Chicken
01 -
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
2 tbsp brown sugar
03 -
1½ tsp smoked paprika
04 -
½ tsp garlic powder
05 -
½ tsp onion powder
06 -
½ tsp cayenne pepper
07 -
½ tsp kosher salt
08 -
1 tbsp olive oil
09 -
½ lemon, sliced
→ For the Herby Ranch Slaw
10 -
½ cup plain yogurt (or non-dairy alternative)
11 -
¼ cup fresh dill, finely chopped
12 -
¼ cup fresh parsley, finely chopped
13 -
2 tbsp fresh chives, minced
14 -
Juice from ½ lemon
15 -
2 tbsp olive oil
16 -
Kosher salt to taste
17 -
½ small head green cabbage, shredded
→ For Serving
18 -
2–3 pitas
19 -
1 ripe avocado, cubed
# How to Make It:
01 -
Preheat oven to 425ºF (use convection if available). In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated.
# Additional Tips:
01 -
Sheet Pan Chicken Pitas with Herby Ranch Slaw is a wholesome, satisfying meal that delivers bold flavor with minimal fuss. Juicy, oven-roasted chicken is seasoned with a smoky-sweet brown sugar spice blend and roasted to caramelized perfection.