Sheet Pan Chicken Pitas Slaw (Printable Version)
# What You’ll Need:
→ Chicken & Roasting
01 -
1 lb (450 g) boneless, skinless chicken breasts, cubed into 1-inch pieces
02 -
2 Tbsp brown sugar
03 -
1½ tsp smoked paprika
04 -
½ tsp garlic powder
05 -
½ tsp onion powder
06 -
½ tsp cayenne pepper
07 -
½ tsp kosher salt
08 -
1 Tbsp olive oil
09 -
Slices of ½ lemon (optional)
→ Herby Ranch-Style Slaw
10 -
½ cup plain yogurt (dairy or non-dairy)
11 -
¼ cup fresh dill, finely chopped
12 -
¼ cup fresh parsley, finely chopped
13 -
2 Tbsp fresh chives, minced
14 -
Juice of ½ lemon
15 -
2 Tbsp olive oil
16 -
Kosher salt, to taste
17 -
½ small head of green cabbage, shredded
→ To Serve
18 -
2–3 pita breads, warmed
19 -
1 ripe avocado, cubed
# Steps to Follow:
01 -
Set oven to 425°F (220°C). If available, use convection mode for optimal browning.
02 -
In a large bowl, combine chicken cubes with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Toss until evenly coated. Add lemon slices if desired. Spread in a single layer on a sheet pan. Roast for 15 minutes, toss gently, and roast an additional 4–7 minutes until chicken is caramelized and fully cooked.
03 -
In a large bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Add shredded cabbage and toss thoroughly to combine. Let the slaw sit for 10–15 minutes to soften and absorb flavors.
04 -
Briefly warm pita pockets in the oven or microwave until soft and pliable.
05 -
Stuff each pita with a generous scoop of herby cabbage slaw, roasted chicken, and cubed avocado. Serve immediately while warm.
# Additional Notes:
01 -
Use plant-based yogurt to make the recipe dairy-free.
02 -
Store chicken and slaw separately for meal prepping. Warm pita and assemble before eating.
03 -
Shredded carrots or bell peppers can add extra texture.