Description
Whipping up Sheet Pan Chicken Pitas becomes a breeze when you toss everything onto one pan and let the oven do the heavy lifting. Crispy chicken, warm pitas, and a colorful medley of roasted veggies make dinner simple and delicious for your whole crew.
Ingredients
Scale
Proteins:
- 1 lb boneless, skinless chicken breasts
Spices and Seasonings:
- 2 tablespoons brown sugar
- 1½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
Cooking Components:
- 1 tablespoon olive oil
- ½ lemon, sliced
Slaw Base:
- ½ cup plain yogurt
- ½ small head green cabbage, shredded
Herbs:
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, minced
Slaw Dressing:
- 2 tablespoons olive oil
- Juice from ½ lemon
- Kosher salt to taste
Serving Components:
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the oven to 425°F, setting it to convection if your oven has that feature. Grab your boneless, skinless chicken breast pieces and toss them with 2 tablespoons brown sugar, 1½ teaspoons smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon kosher salt, and 1 tablespoon olive oil until each piece is evenly coated.
- Scatter ½ a lemon, sliced, among the chicken pieces. Spread everything onto a sheet pan, ensuring the chicken sits in a single layer without overcrowding. This helps the chicken caramelize perfectly.
- Slide the sheet pan into the 425°F oven and roast for 15 minutes. After the first cooking time, remove the pan and give the chicken a quick toss to ensure even browning.
- Return the pan to the oven and continue roasting for an additional 4-7 minutes until the chicken looks beautifully caramelized and is fully cooked through.
- While the chicken roasts, prepare the herby ranch slaw. In a large bowl, whisk together ½ cup plain yogurt, ¼ cup chopped fresh dill, ¼ cup chopped fresh parsley, 2 tablespoons minced chives, juice from ½ a lemon, 2 tablespoons olive oil, and a pinch of kosher salt.
- Add ½ a small head of shredded green cabbage to the yogurt mixture. Toss everything together until the cabbage is completely coated. Let the slaw sit for 10-15 minutes to let the flavors meld.
- Warm your pitas until they’re soft and pliable. Layer the pitas with a generous scoop of herby slaw, top with the roasted chicken, and add cubed avocado for a fresh finish.
Notes
- Convection ovens speed up roasting and help achieve crispier chicken edges with more caramelization, so use one if available.
- Let the chicken rest for 5 minutes after roasting to help redistribute juices and keep the meat tender and moist.
- For a gluten-free version, swap pitas with large lettuce leaves or use gluten-free flatbread to wrap the filling.
- Swap full-fat yogurt with Greek yogurt or a dairy-free alternative like coconut yogurt to accommodate different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 19-22 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 394 kcal
- Sugar: 5 g
- Sodium: 370 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 7 g
- Protein: 29 g
- Cholesterol: 70 mg