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 pepper
- 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 fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp chives, minced
- Juice of 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 1/2 small head green cabbage, shredded
Serving
- 2-3 pita breads
- 1 ripe avocado, cubed
Instructions
- Preheat Oven: Preheat your oven to 425º F, ideally using convection mode to ensure even cooking and a nicely crisped chicken.
- Prepare Chicken: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and toss well to coat all the chicken evenly with the spice mixture.
- Arrange Chicken: Spread the marinated chicken pieces out on a sheet pan, making sure they are in a single layer without overcrowding, to allow for proper roasting and caramelization.
- Bake Chicken: Place the sheet pan in the oven and bake for 15 minutes. Remove the pan, toss the chicken pieces for even cooking, then bake for an additional 4-7 minutes until the chicken pieces are crisp and caramelized.
- Make Slaw Dressing: While the chicken cooks, in a large bowl, whisk together the plain yogurt, finely chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste to create a creamy herby ranch dressing.
- Combine Slaw: Add the shredded green cabbage to the dressing mixture and toss until all the cabbage is coated. Let the slaw sit for 10-15 minutes to allow flavors to meld.
- Warm Pitas & Assemble: Warm the pita breads briefly in the microwave to soften. Then stuff each pita with a generous portion of the herby ranch slaw, oven-baked chicken, and cubed avocado, creating a fresh and satisfying pita pocket.
Notes
- For a dairy-free option, use a non-dairy yogurt alternative for the slaw dressing.
- You can adjust the cayenne pepper amount depending on your desired spice level.
- Using convection mode in the oven helps the chicken crisp up nicely but regular bake works as well.
- Letting the slaw sit for some time enhances the flavor by softening the cabbage slightly and allowing the herbs to infuse.
- To save time, prep the slaw in advance and store refrigerated until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
