Description

A quick and flavorful dinner featuring roasted chicken, vibrant slaw, and warm pitas, all made on a single pan.

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, combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add in the lemon slices and mix everything until well coated.
Spread the marinated chicken and lemon slices evenly on a sheet pan. Roast for 15 minutes, then toss the chicken. Continue roasting for an additional 4–7 minutes until the chicken is caramelized and cooked through.
In a separate bowl, whisk together yogurt, chopped herbs, lemon juice, olive oil, and salt. Add in the shredded cabbage and fold until well mixed. Let the slaw rest for about 10–15 minutes to allow the flavors to meld.
Warm the pitas in the oven until soft. Fill each pita with the herby slaw, roasted chicken, and avocado cubes. Serve immediately and enjoy!

Notes

For added depth in flavor, consider marinating the chicken for a few hours before cooking. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165ºF.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 pita
Calories: 400
Sugar: 6g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg

Keywords: chicken pitas, sheet pan dinner, easy recipes, weeknight meals