Description
A quick and healthy meal that combines roasted chicken and vegetables with a flavorful herby ranch slaw, all wrapped in warm pitas.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon, sliced
- ½ cup plain yogurt (or non-dairy alternative)
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from ½ lemon
- 2 tbsp olive oil
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat your oven to 425ºF. In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix everything together.
- Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, toss the chicken, and then roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
- In a separate bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let the mixture rest for 10–15 minutes.
- Warm the pitas in the oven or on a pan until soft. Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!
Notes
Adjust the spice level by modifying cayenne pepper. For a vegetarian option, replace chicken with roasted chickpeas or grilled veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, pitas, herby ranch, sheet pan, healthy meal