Description
Flavorful, protein-packed sheet pan chicken pitas paired with a zesty herb-infused slaw. This recipe uses tender chicken thighs seasoned with smoky spices, roasted to perfection, and served in warm pita bread. It is a balanced, easy-to-prep meal designed to satisfy healthy appetites with minimal effort and quick cleanup.
Ingredients
1.5 lbs boneless skinless chicken thighs
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
Salt and black pepper to taste
2 cups shredded green cabbage
1/4 cup fresh cilantro, chopped
2 tbsp fresh dill, chopped
1/3 cup Greek yogurt
2 tbsp mayonnaise
1 tbsp lemon juice
4 pita breads
1 avocado, sliced
Instructions
Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
In a large bowl, toss chicken thighs with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper until well coated.
Arrange chicken on the prepared baking sheet in a single layer.
Roast for 20-25 minutes or until the chicken is cooked through and slightly charred at the edges.
While chicken roasts, whisk together Greek yogurt, mayonnaise, lemon juice, cilantro, and dill in a medium bowl.
Add the shredded cabbage to the dressing and toss until evenly coated.
Remove chicken from oven and slice into strips.
Warm the pita breads in the oven or on the stovetop.
Stuff each pita with chicken, the herb slaw, and fresh avocado slices.
Notes
Store leftover chicken and slaw in separate airtight containers in the refrigerator for up to 3 days. Warm the pita slightly before serving to ensure it is pliable and doesn’t crack.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Roasting
- Cuisine: Modern Mediterranean