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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch: Effortless Flavor!

These Sheet Pan Chicken Pitas with Herby Ranch are quick, satisfying, and family-friendly, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Substitute with chicken thighs for extra juiciness.
  • 2 tablespoons Brown Sugar Can swap for honey or maple syrup.
  • 1 tablespoon Smoked Paprika Regular paprika can be used for a milder taste.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted.
  • 1 teaspoon Onion Powder Consider using fresh minced onion.
  • 1/4 teaspoon Cayenne Pepper Omit for a milder dish.
  • 1 teaspoon Kosher Salt Adjust if using table salt.
  • 1 tablespoon Olive Oil
  • 1 lemon Lemon Slices For an extra zing.
For the Slaw
  • 1 cup Plain Yogurt Opt for a dairy-free version for a vegan option.
  • 1 tablespoon Fresh Dill Feel free to replace with your favorites.
  • 1 tablespoon Parsley Fresh is best.
  • 1 tablespoon Chives Fresh herbs enhance taste.
  • 2 cups Green Cabbage Red cabbage or mixed leafy greens can work.
  • 1 tablespoon Lemon Juice Adds brightness.
  • 1 tablespoon Olive Oil
  • 1 pinch Salt
For Assembly
  • 4 units Pitas You can also use wraps or lettuce leaves.
  • 1 avocado Avocado Can use guacamole or omit it.

Equipment

  • Oven
  • mixing bowl
  • Sheet pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425ºF (220ºC). In a mixing bowl, combine the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss until coated and add lemon slices on top.
  2. Spread the seasoned chicken on a large sheet pan in a single layer. Roast for 15 minutes, then toss the pieces for even browning. Return to oven for another 4-7 minutes, or until golden and reaches 165ºF (74ºC).
  3. While the chicken roasts, prepare the herby ranch slaw. In a separate bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of salt. Fold in shredded cabbage after mixing.
  4. Warm the pitas in the oven for 2-3 minutes or lightly toast in a dry skillet over medium heat.
  5. Stuff each warm pita with roasted chicken, a heaping spoonful of herby ranch slaw, and slices of avocado. Serve immediately.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For extra flavor, marinate the chicken for a few hours before roasting. Store slaw separately to keep it crunchy and fresh. Use fresh herbs whenever possible for the best taste.

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