Description
Delightful pitas filled with roasted chicken, herby ranch slaw, and creamy avocado, perfect for family dinners or picnics.
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 your oven to 425°F.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix well.
- Spread the seasoned chicken and lemon slices in a single layer on a sheet pan. Roast for about 15 minutes.
- After 15 minutes, toss the chicken and return it to the oven for another 4–7 minutes until fully cooked.
- In a separate bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and kosher salt. Mix in the shredded cabbage and let it rest for 10-15 minutes.
- Warm the pitas in a toaster oven or microwave until soft and pliable.
- Assemble each pita with herby slaw, roasted chicken, and avocado cubes. Serve immediately.
Notes
Store leftovers separately in airtight containers. Chicken and slaw can be stored for 3 to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg