Sheet Pan Chicken Pitas With Herby Ranch Slaw Pressure Cooker Style
Juicy roasted chicken meets creamy, herby slaw in this pressure cooker-style sheet pan pita dinner that’s fast, flavorful, and fresh.
Equipment
- 1 Mixing bowl Medium to large
Ingredients
Main ingredients
- 1 lb Boneless skinless chicken breasts cut bite-size
- 2 tablespoon Brown sugar
- 1.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Kosher salt
- 1 tablespoon Olive oil
- 0.5 Lemon thinly sliced
- 0.5 cup Plain yogurt or non-dairy alternative
- 0.25 cup Dill finely chopped
- 0.25 cup Parsley finely chopped
- 2 tablespoon Chives finely chopped
- 0.5 Lemon juiced
- 2 tablespoon Olive oil for slaw
- Kosher salt to taste
- 0.5 Green cabbage shredded fine
- 2-3 Pita breads warmed
- 1 Avocado ripe, cubed
Instructions
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Mix chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and 1 tablespoon olive oil.
- Spread chicken and lemon slices on baking sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway through.
- Whisk yogurt, dill, parsley, chives, lemon juice, 2 tablespoon olive oil, and salt in a medium bowl.
- Add shredded cabbage to bowl; toss to coat with dressing.
- Warm pita breads before serving.
- Fill pitas with roasted chicken, herby ranch slaw, and cubed avocado.
- Serve warm with optional lemon wedge or extra slaw on top.
Notes
Store chicken and slaw separately. Chicken lasts 3 days refrigerated; slaw 2 days. Freeze chicken up to 2 months, but slaw should not be frozen.