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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch for Busy Nights

Enjoy these Sheet Pan Chicken Pitas with Herby Ranch, a quick and adaptable weeknight dinner option.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, skinless chicken breasts Chicken thighs can be used for extra juiciness.
  • 2 tbsp Brown sugar Adjust to taste for less sweetness.
  • 1 tbsp Smoked paprika Substitute with regular paprika for less smokiness.
  • 1 tsp Garlic powder Fresh garlic offers a vibrant alternative.
  • 1 tsp Onion powder Fresh onions can be a substitute.
  • 1/2 tsp Cayenne pepper Adjust to taste or omit for milder flavor.
  • 1 tsp Kosher salt Feel free to use regular salt if necessary.
  • 2 tbsp Olive oil Substitute with vegetable oil if needed.
  • 1 whole Lemon Provides brightness from juice and slices.
For the Slaw
  • 1 cup Plain yogurt Can replace with non-dairy yogurt alternatives.
  • 1 tbsp Fresh dill Fresh cilantro or parsley can also work.
  • 1/2 cup Fresh parsley Substitute with other fresh herbs.
  • 2 tbsp Fresh chives Can be omitted or swapped for scallions.
  • 2 cups Shredded cabbage Other cabbage or greens can substitute.
For Serving
  • 4 pieces Pitas Feel free to use other flatbreads.
  • 2 whole Ripe avocado Can be omitted for a lighter option.

Equipment

  • oven
  • mixing bowl
  • Sheet pan

Method
 

Cooking Steps
  1. Preheat your oven to 425ºF (220ºC). In a large mixing bowl, combine the boneless, skinless chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss until the chicken is evenly coated. Gently mix in fresh lemon slices.
  2. Transfer the seasoned chicken and lemon slices onto a large sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and return to oven for an additional 4–7 minutes until caramelized and reaches an internal temperature of 165ºF.
  3. While the chicken is roasting, prepare the herby slaw by whisking plain yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of salt until creamy. Fold in the shredded cabbage and let sit for 10–15 minutes.
  4. Warm the pitas in the oven or microwave. Fill each pita with the herby slaw, caramelized chicken pieces, and slices of ripe avocado. Serve immediately while warm.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Marinate the chicken earlier in the day for deeper flavor. Ensure chicken reaches an internal temperature of 165ºF.

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