Sheet Pan Chicken Pitas with Herby Ranch Slaw… Warm pita bread stuffed with sweet and spicy bites of oven-baked chicken, avocado, and a creamy cabbage slaw tossed fresh herbs and a tangy yogurt dressing. So delicious, easy to make and perfect for a lighter summer meal!

Ingredients

Chicken

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp brown sugar
• 1 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne
• 1/2 tsp kosher salt
• 1 tbsp olive oil
• 1/2 lemon, sliced

Herby Ranch Slaw

• 1/2 cup plain yogurt, or non-dairy alternative
• 1/4 cup dill, finely chopped
• 1/4 cup parsley, finely chopped
• 2 tbsp chives, minced
• Juice from 1/2 lemon
• 2 tbsp olive oil
• Kosher salt to taste
• 1/2 small head green cabbage, shredded
• 2-3 pitas
• 1 ripe avocado, cubed

Instructions

1. Preheat the oven to 425º F, preferably set to convection mode.
2. In a large bowl, toss the chicken with the brown sugar, spices, salt and olive oil. Add the lemon slices and toss once more to coat. Spread the chicken onto a sheet pan, being careful not to overcrowd.
3. Bake for 15 minutes, toss, and bake for another 4-7 minutes until crisp and caramelized.
4. For the slaw, mix the yogurt, herbs, lemon juice, olive oil and salt in a large bowl. Add the shredded cabbage and toss to combine. Let sit for 10-15 minutes before serving.
5. To serve, warm the pitas in the microwave and stuff each one with slaw, chicken and avocado.