Description
A tasty and easy meal combining juicy roasted chicken with fresh herbs and creamy dressing, all served in soft pitas.
Ingredients
- 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 your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix everything together.
- Spread the mixture on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and roast for an additional 4–7 minutes until caramelized and fully cooked.
- In a separate bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and a bit of salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
- Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Keep pitas separate to maintain softness.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean