Sheet Pan Chicken Pitas with Herby Ranch Slaw

Instructions

1. 1
   In a large bowl, whisk olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, lemon zest, and half the lemon juice. Add chicken thighs and toss to coat.
2. 2
   Marinate chicken for at least 15 minutes (up to overnight in the fridge).
3. 3
   Preheat oven to 425°F (220°C). Arrange chicken on a rimmed sheet pan in a single layer.
4. 4
   Roast chicken for 22–25 minutes, flipping halfway, until golden and cooked through (internal temp 165°F/74°C). Let rest 5 minutes, then thinly slice.
5. 5
   Meanwhile, in a large bowl, combine Greek yogurt, mayonnaise, Dijon, apple cider vinegar, remaining lemon juice, dill, parsley, and chives. Season with salt and pepper.
6. 6
   Add coleslaw mix to the dressing and toss until well coated. Chill until serving.
7. 7
   Warm pitas in the oven for 2–3 minutes or microwave until soft. Slice onion, cucumber, and tomato.
8. 8
   Fill pita halves with sliced chicken, herby ranch slaw, and fresh veggies. Serve immediately!