Sheet Pan Chicken Herby Ranch (Print-Friendly Format)
Spice-roasted chicken, herby slaw, and avocado fill warm pitas for a quick, flavorful weeknight dinner.
# Ingredients You’ll Need:
→ Chicken
01 -
454 g boneless, skinless chicken breasts, cut into 2.5 cm pieces
02 -
2 tablespoons brown sugar
03 -
1½ teaspoons smoked paprika
04 -
½ teaspoon garlic powder
05 -
½ teaspoon onion powder
06 -
½ teaspoon cayenne pepper
07 -
½ teaspoon kosher salt
08 -
1 tablespoon olive oil
09 -
½ lemon, sliced
→ Herby Ranch Slaw
10 -
120 ml plain yogurt or non-dairy alternative
11 -
15 g fresh dill, finely chopped
12 -
15 g fresh parsley, finely chopped
13 -
2 tablespoons fresh chives, minced
14 -
Juice from ½ lemon
15 -
2 tablespoons olive oil
16 -
Kosher salt, to taste
17 -
½ small head green cabbage, shredded
→ For Serving
18 -
2–3 pitas
19 -
1 ripe avocado, cubed
# How to Make It:
01 -
Preheat oven to 220°C. In a large mixing bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add lemon slices and fold to coat evenly.
02 -
Arrange seasoned chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, toss, then continue roasting an additional 4–7 minutes until chicken is caramelized and thoroughly cooked.
03 -
In a bowl, whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt until smooth. Fold in shredded cabbage and allow to rest for 10–15 minutes.
04 -
Warm the pitas until soft. Fill each pita with herby slaw, roasted chicken, and avocado cubes. Serve immediately while warm.
# Extra Tips:
01 -
Chicken thighs may be used for a juicier result.
02 -
Plain yogurt can be swapped for dairy-free varieties such as coconut yogurt.
03 -
Store the slaw and chicken separately in airtight containers for up to 3 days.