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–+ servings
Delicious sheet pan chicken pitas served with fresh vegetables.

Sheet Pan Chicken Pitas

A quick and flavorful meal featuring roasted chicken with a smoky rub, served in warm pitas with a refreshing yogurt-dill slaw.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces Use chicken thighs for darker meat.
  • 2 tbsp brown sugar
  • 1.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cayenne pepper Reduce to 1/8–1/4 tsp for less heat.
  • 0.5 tsp kosher salt
  • 1 tbsp olive oil Plus extra for drizzling or oiling the pan.
  • 0.5 lemon sliced
For the Yogurt-Dill Slaw
  • 0.5 cup plain yogurt Use non-dairy yogurt for dairy-free.
  • 0.25 cup fresh dill, finely chopped
  • 0.25 cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 0.5 lemon juice from
  • 2 tbsp olive oil For the dressing.
  • 0.5 small head green cabbage, shredded
For Assembly
  • 1 ripe avocado, cubed

Method
 

Preparation
  1. Preheat the oven to 425ºF and line a sheet pan with parchment or lightly oil it.
  2. In a large bowl, add the chicken pieces, brown sugar, smoked paprika, garlic powder, onion powder, cayenne, and kosher salt. Drizzle in 1 tbsp olive oil. Toss until the chicken is evenly coated. Mix in the lemon slices so they roast with the chicken.
  3. Spread the chicken and lemon slices in a single layer on the prepared sheet pan.
Cooking
  1. Roast for 15 minutes.
  2. After 15 minutes, gently toss the chicken so pieces cook evenly. Return the pan to the oven and roast for another 4 to 7 minutes, until the chicken is caramelized and an instant-read thermometer reads 165ºF.
  3. While the chicken finishes, whisk together yogurt, dill, parsley, chives, lemon juice, 2 tbsp olive oil, and a pinch of kosher salt until smooth.
  4. Fold the shredded cabbage into the dressing and let it sit for 10 to 15 minutes.
Assembly
  1. Warm the pitas in the oven or a skillet until soft.
  2. Fill each pita with a generous scoop of slaw, roasted chicken, and cubed avocado. Drizzle a little olive oil if desired and serve immediately.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 5g

Notes

Store leftover chicken and slaw in separate airtight containers in the refrigerator. For dairy-free or vegan variations, use non-dairy yogurt and tofu or roasted chickpeas instead of chicken.

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