Description
A quick and convenient sheet pan meal featuring seasoned chicken and a vibrant herby ranch slaw, perfect for weeknight dinners.
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 (optional)
- 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 (for dressing)
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2 to 3 pitas, warmed
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425ºF. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
- Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, then toss. Return to oven for an additional 4 to 7 minutes until caramelized and cooked through.
- In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10 to 15 minutes.
- Warm the pitas in a skillet or oven. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm.
Notes
Use chicken thighs for juicier meat or substitute yogurt with a dairy-free alternative as needed. Fresh herbs are preferable but dried can work in a pinch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: sheet pan, chicken, pitas, ranch slaw, quick meals, weeknight dinners