For the Chicken:
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp olive oil
- Juice of 1/2 lemon
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- Lemon slices (optional, for roasting)
For Herby Ranch Slaw:
- 1/2 small green cabbage, shredded
- 1/2 cup plain Greek yogurt (or non-dairy alternative)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- Salt to taste
For Lemon Garlic Aioli:
- 1/3 cup mayonnaise or Greek yogurt
- 1 garlic clove, grated or finely minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp olive oil
- Salt and black pepper to taste
Optional Garnishes:
- Avocado slices
- Extra herbs (parsley, dill, chives)
- Feta cheese crumbles
- Tzatziki sauce
To Assemble:
- 3–4 pita breads, warmed
- Lettuce, cucumber, or tomato slices (optional)
Large sheet pan
Mixing bowls
Oven
Tongs or spatula
Knife and cutting board
- Step-by-Step Prep mes To achieve even cooking, preheat your oven to 425o F using convection settings if possible for even heat distribution.
- Chicken should be chopped into 1-inch pieces and mixed with flavors such as brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper and salt before being drizzled with olive oil and garnished with slices of lemon for maximum flavor.
- Herby Ranch Slaw can be made by mixing plain yogurt with finely chopped dill, parsley, chives and shredded green cabbage, then seasoning to your taste with olive oil, lemon juice and salt.
- Create your meal by roasting marinated chicken on a sheet pan, and filling pitas with it along with premade slaw and optional additions such as cubed avocado.
- Fill your pitas immediately before serving for maximum freshness and to preserve the texture of warm ingredients and creamy coleslaw.