Description
A comforting and flavorful recipe featuring roasted chicken and a creamy herby slaw, all wrapped in warm pitas.
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 (220ºC). In a large mixing bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil until evenly coated. Add the lemon slices and toss once more to incorporate.
- Spread the chicken and lemon slices in a single layer on a sheet pan. Roast in the preheated oven for 15 minutes, then toss the chicken. Roast for an additional 4–7 minutes until golden, caramelized, and cooked through.
- In a separate bowl, whisk together yogurt, chopped herbs, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let it rest for 10–15 minutes to soak up the flavors.
- Lightly warm the pitas until they’re soft and pliable. Fill each pita with a generous scoop of the cabbage slaw, add the roasted chicken, and top with avocado cubes. Serve immediately and enjoy!
Notes
Use fresh herbs for the best flavor and consider marinating the chicken a few hours in advance for deeper taste.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg