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–+ servings
Sheet Pan Chicken Pitas

Delicious Sheet Pan Chicken Pitas: Easy, Flavor-Packed Dinner

These Sheet Pan Chicken Pitas offer a quick and easy dinner option that is flavorful and family-friendly.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Can substitute with chicken thighs.
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Smoked Paprika Regular paprika can be used.
  • 1 teaspoon Garlic Powder Fresh minced garlic is an alternative.
  • 1 teaspoon Onion Powder Can swap with fresh onion.
  • 1/2 teaspoon Cayenne Pepper Adjust to taste.
  • 1 teaspoon Kosher Salt Sea salt can be substituted.
  • 2 tablespoons Olive Oil Avocado oil works too.
  • 1 slices Lemon Fresh slices for brightness.
For the Herby Slaw
  • 1 cup Plain Yogurt Non-dairy yogurt is a great substitute.
  • 1/4 cup Fresh Dill
  • 1/4 cup Fresh Parsley
  • 1/4 cup Chives
  • 1 tablespoon Lemon Juice Fresh lime juice can be used.
  • 2 cups Shredded Green Cabbage Can substitute with shredded carrots.
For Assembly
  • 4 pieces Pitas Lettuce wraps for low-carb option.
  • 1 pieces Avocado Guacamole can also be used.

Equipment

  • Large mixing bowl
  • sheet pan
  • Skillet

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Gather your equipment including a large mixing bowl and a sheet pan.
  2. In a large mixing bowl, combine the chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss until well-coated, adding lemon slices on top.
  3. Spread the chicken and lemon slices evenly on the sheet pan and roast for 15 minutes. Toss the chicken and roast for an additional 4-7 minutes until golden brown and the internal temperature is 165°F (75°C).
  4. Prepare the herby slaw by whisking together plain yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and a pinch of salt. Fold in shredded green cabbage and let sit for 10-15 minutes.
  5. Lightly warm the pitas in a skillet over medium heat for 1-2 minutes per side until soft and pliable.
  6. Assemble the pitas by filling each with herby slaw, followed by roasted chicken and slices of avocado. Serve immediately.

Nutrition

Serving: 1pitaCalories: 430kcalCarbohydrates: 30gProtein: 32gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 95mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Marinate chicken for deeper flavor and serve slaw immediately for crunch. Store slaw separately from chicken for optimal freshness.

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