Sheet Pan Chicken with Herby Ranch Slaw
This speedy sheet-pan chicken dish paired with a creamy herby ranch slaw is perfect for busy weeknights and can be served in warm pitas with avocado.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar Can reduce to 1 tbsp for less sweetness.
- 1.5 tsp smoked paprika Substitute with regular paprika + a pinch of cumin if needed.
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper Reduce or omit for kids.
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 whole lemon, sliced (for roasting)
For the Herby Ranch Slaw
- 0.5 cup plain yogurt (or non-dairy alternative) Greek yogurt will make a thicker slaw.
- 0.25 cup fresh dill, finely chopped Or 1 tbsp dried dill.
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced Scallions work too.
- 0.5 whole lemon, juiced
- 2 tbsp olive oil
- to taste Kosher salt
- 0.5 small head green cabbage, shredded
To Finish
- 2–3 pieces pitas (whole wheat or gluten-free as needed)
- 1 whole ripe avocado, cubed Add fresh when serving to prevent browning.
Instructions
Preparation
- Preheat the oven to 425ºF. Line a sheet pan with foil for easier cleanup.
- Cut the chicken into 1-inch pieces and place them in a large bowl. Add brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Toss until evenly coated. Add lemon slices and stir to combine.
Cooking
- Spread the chicken and lemon slices in a single layer on the prepared sheet pan. Roast for 15 minutes.
- Remove the pan, toss the pieces so they brown evenly, then roast for another 4–7 minutes until the chicken is caramelized and reaches an internal temperature of 165ºF.
Making Slaw
- While the chicken roasts, make the slaw: in a medium bowl whisk together yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt. Fold in shredded cabbage.
- Let the slaw sit for 10–15 minutes so the yogurt softens the cabbage and flavors meld.
Assembly
- Warm the pitas briefly in the oven or a hot skillet until soft and pliable.
- Open each pita, spread or spoon in a generous handful of herby ranch slaw, top with roasted chicken pieces and avocado cubes. Serve warm and enjoy immediately.
Notes
Store chicken and slaw separately in airtight containers for up to 3-4 days. Add avocado fresh when serving. Reheat chicken at 350ºF for 8-10 minutes or in a skillet until warmed through. Do not freeze slaw.