Description
A comforting dish featuring roasted chicken, zesty herbs, and a creamy herby ranch slaw, perfect for busy weeknights or casual gatherings.
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 425ºF. In a large bowl, combine chicken, brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Toss to coat. Add the lemon slices and mix again.
- Spread the chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, and then roast for an additional 4–7 minutes until caramelized and cooked through.
- In a separate bowl, whisk together yogurt, chopped herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let rest for about 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
To keep pitas from getting soggy, allow chicken to cool slightly before filling.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 392
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 80mg