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Grilled Sheet Pan Chicken Pitas and coleslaw in pita bread, topped with fresh avocado slices.

Sheet Pan Chicken Pitas with Herby Ranch Slaw

A light and flavorful summer meal, combining juicy oven-baked chicken with a creamy, herby cabbage slaw in soft pita pockets.
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Prep Time 10 minutes
Cook Time 22 minutes
slaw resting 15 minutes
Total Time 47 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 570
Ingredients Method Nutrition Notes

Ingredients
  

Chicken:
  • 1 lb boneless skinless chicken breasts (cut into 1-inch pieces)
  • 2 tablespoon brown sugar for sweetness and caramelization
  • 1 ½ teaspoon smoked paprika adds depth of flavor
  • ½ teaspoon garlic powder for savory taste
  • ½ teaspoon onion powder to enhance flavor
  • ½ teaspoon cayenne for a mild kick of heat
  • ½ teaspoon kosher salt for seasoning
  • 1 tablespoon olive oil to coat chicken for roasting
  • ½ lemon sliced for infusing flavor while baking
Herby Ranch Slaw:
  • ½ cup plain yogurt or non-dairy alternative (for a creamy base)
  • ¼ cup dill finely chopped for freshness
  • ¼ cup parsley finely chopped adds color and flavor
  • 2 tablespoon chives minced for onion-like flavor
  • Juice from ½ lemon adds acidity and brightness
  • 2 tablespoon olive oil for richness
  • Kosher salt to taste for seasoning
  • ½ small head green cabbage shredded for crunchy texture
For Serving:
  • 2-3 pitas for filling with chicken and slaw
  • 1 ripe avocado cubed adds creaminess and richness

Method
 

  1. Preheat the oven to 425ºF, preferably set to convection mode.
  2. In a large bowl, toss the chicken with the brown sugar, spices, salt, and olive oil. Add the lemon slices and toss once more to coat.
  3. Spread the chicken onto a sheet pan, being careful not to overcrowd.
  4. Bake for 15 minutes, toss, and bake for another 4-7 minutes until crisp and caramelized.
  5. For the slaw, mix the yogurt, herbs, lemon juice, olive oil, and salt in a large bowl.
  6. Add the shredded cabbage and toss to combine. Let sit for 10-15 minutes before serving.
  7. To serve, warm the pitas in the microwave and stuff each one with slaw, chicken, and avocado.

Nutrition

Serving: 1gCalories: 570kcalCarbohydrates: 49gProtein: 43gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 17gCholesterol: 98mgSodium: 628mgPotassium: 700mgFiber: 6gSugar: 17gVitamin A: 15IUVitamin C: 60mgCalcium: 8mgIron: 10mg

Notes

A fresh and healthy twist on a classic pita. Serve it as a quick and satisfying lunch or light dinner!

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