3 tablespoons mayonnaise (or swap for extra yogurt for a lighter, dairy-tolerant version)
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
1/4 teaspoon salt
freshly ground black pepper to taste
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
In a large bowl, toss the chicken pieces with olive oil, paprika, garlic powder, onion powder, cumin (if using), salt, pepper, and lemon zest. Squeeze in half the lemon juice and toss again to coat.
Spread the chicken in a single layer on the sheet pan. Roast 18–22 minutes, until the edges are golden and the internal temperature reaches 165°F (74°C).
While the chicken roasts, whisk together Greek yogurt, mayonnaise, lemon juice, dill, parsley, minced garlic, salt, and pepper in a bowl to make the herby ranch dressing. Taste and adjust seasoning as needed.
In a large bowl, combine green and red cabbage, carrot, and cucumber. Pour the dressing over the vegetables and toss to coat. Let sit 5–10 minutes to soften slightly and mingle flavors.
Warm the pita pockets in the oven for 2–3 minutes until soft and pliable. Slice them open if you’d like easier filling access.
To serve, spoon or pile the roasted chicken into each pita pocket and top with a generous helping of the herby slaw. Garnish with extra herbs or feta if you like, and serve immediately.
Notes
A sheet-pan chicken pita supper with paprika-roasted chicken and a bright herby ranch slaw folded with crisp cabbage, cucumbers, and tender pita pockets—weeknight-friendly and totally customizable.
