Description
A bright and crunchy one-pan dinner featuring caramelized chicken with a tangy herby ranch and crisp cabbage slaw, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon, sliced
- ½ cup plain yogurt (or non-dairy alternative)
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from ½ lemon
- 2 tbsp olive oil
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425ºF.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and 1 tbsp olive oil until evenly coated. Add the lemon slices and mix to distribute.
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast for 15 minutes, then flip the chicken and return to the oven for another 4–7 minutes, until caramelized and cooked through.
- While the chicken roasts, whisk together yogurt, dill, parsley, chives, lemon juice, 2 tbsp olive oil, and kosher salt in a bowl to make herby ranch.
- Fold the shredded cabbage into the herby ranch until evenly coated, letting it rest for 10–15 minutes.
- Warm the pitas in the oven or on a skillet until soft.
- Fill each pita with slaw, roasted chicken, and cubed avocado. Serve warm.
Notes
For extra flavor, consider adding roasted chickpeas or pine nuts to your pitas. Cabbage slaw should rest for optimal flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg