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Sheet Pan Chicken Pitas

Sheet Pan Chicken Pitas for Easy, Flavor-Packed Dinners

Sheet Pan Chicken Pitas: a quick, flavorful meal perfect for families and customizable for every taste.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 42 minutes
Servings: 4 pitas
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Can substitute with chicken thighs for juiciness.
  • 2 tablespoons Brown Sugar Honey or maple syrup are alternatives.
  • 1 teaspoon Smoked Paprika Regular paprika can be used instead.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a fresher taste.
  • 1 teaspoon Onion Powder Can replace with finely chopped fresh onion.
  • 1/2 teaspoon Cayenne Pepper Omit or adjust to taste.
  • 1 teaspoon Kosher Salt Adjust based on dietary needs.
  • 2 tablespoons Olive Oil Avocado oil is a healthier alternative.
  • 1 whole Lemon Can substitute with lime.
For the Herby Slaw
  • 1 cup Plain Yogurt Non-dairy yogurt options are great alternatives.
  • 1 tablespoon Fresh Dill Substitute with parsley or chives if desired.
  • 2 cups Green Cabbage Can use coleslaw mix or other cabbage types.
For Assembling the Pitas
  • 4 pieces Pitas Gluten-free options available.
  • 1 whole Avocado Can be substituted with other fresh toppings.

Equipment

  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425ºF (220ºC). In a large mixing bowl, combine chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, olive oil, and lemon slices. Toss until coated.
  2. Spread the seasoned chicken and lemon slices on a baking sheet in a single layer. Roast for 15 minutes, toss chicken, then return to oven for an additional 4-7 minutes until golden and cooked through.
  3. While chicken roasts, prepare herby slaw by whisking together yogurt, dill, parsley, lemon juice, olive oil, and salt. Fold in cabbage and let sit for 10-15 minutes to meld flavors.
  4. Warm pitas in the oven for a couple of minutes. Fill each pita with herby slaw, topped with roasted chicken slices and avocado.

Nutrition

Serving: 1pitaCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers separately in airtight containers; chicken and slaw stay fresh for up to 3 days. For long-term storage, freeze cooked chicken for up to 3 months.

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