Description
A flavorful and easy sheet pan recipe combining tender, spiced chicken with a fresh, herby ranch-style cabbage slaw served in warm pita pockets. Perfect for a quick dinner with a balance of savory, spicy, and tangy flavors.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1/2 lemon, sliced
Herby Ranch Slaw
- 1/2 cup plain yogurt or non-dairy alternative
- 1/4 cup dill, finely chopped
- 1/4 cup parsley, finely chopped
- 2 tbsp chives, minced
- Juice from 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 1/2 small head green cabbage, shredded
Assembly
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
- Prepare the chicken marinade. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, olive oil, and lemon slices. Toss well to coat the chicken evenly.
- Bake the chicken. Preheat the oven to 425º F with convection if available. Arrange the chicken pieces in a single layer on a sheet pan without overcrowding. Bake for 15 minutes, toss to turn the chicken, then bake an additional 7 minutes or until the chicken is crisp and caramelized.
- Make the herby ranch slaw. In a large bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt. Add the shredded cabbage and toss thoroughly to coat. Let the slaw sit for 10-15 minutes to develop flavor and soften slightly.
- Warm the pitas and assemble. Heat the pitas in the microwave until soft and warm. Fill each pita with a generous portion of the herby ranch slaw, baked chicken, and cubed avocado. Serve immediately.
Notes
- You can substitute non-dairy yogurt to make the slaw vegan.
- Adjust cayenne pepper to your preferred spice level or omit for less heat.
- For crispier chicken, use convection mode if your oven has it.
- Letting the slaw rest enhances the flavor and softens cabbage for better texture.
- Serve with lemon wedges for extra brightness if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg
