Description
A comforting and flavorful meal featuring juicy chicken, crisp cabbage, and a delicious herb-infused ranch slaw served 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 the oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and mix again until everything is coated.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken before roasting for an additional 4–7 minutes, or until caramelized and cooked through.
- In another bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes to allow the flavors to meld.
- Warm the pitas until soft. Fill each with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!
Notes
Avoid overmixing the dressing to maintain the herb texture. Check the chicken’s doneness by cutting into a piece to ensure no pink remains.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Sheet Pan Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg