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
- 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
Additional Ingredients
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the oven: Set oven to 425ºF, preferably convection mode, for even cooking.
- Prepare the chicken: In a bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and toss again.
- Spread the chicken: Arrange chicken mixture evenly on a sheet pan without overcrowding.
- Bake the chicken: Roast for 15 minutes, toss, then bake 4–7 minutes more until caramelized and crispy.
- Make the slaw: Mix yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Toss with shredded cabbage. Let sit 10–15 minutes.
- Assemble pitas: Warm pitas, fill with slaw, chicken, and cubed avocado. Serve immediately.
Notes
- Marinate chicken overnight in the spice mix for deeper flavor.
- Allow slaw to rest so cabbage softens and flavors meld.
- Toast pitas lightly before filling for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mediterranean-Inspired