Description
Juicy, caramelized chicken combined with a creamy herb slaw and stuffed into warm pita bread, perfect for weeknight dinners 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 (adjust to taste)
- ½ tsp kosher salt
- 1 tbsp olive oil (for chicken)
- 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 (for slaw)
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas (use 3 if serving 3)
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425ºF (220ºC). In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and 1 tbsp olive oil. Add lemon slices and mix again.
- Spread chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss. Roast an additional 4-7 minutes until cooked through and caramelized.
- While chicken roasts, whisk together yogurt, dill, parsley, chives, lemon juice, 2 tbsp olive oil, and a pinch of salt in a bowl. Fold in shredded cabbage and let rest for 10-15 minutes.
- Warm pitas until soft. Fill each pita with herby ranch slaw, roasted chicken, and avocado cubes. Serve warm.
Notes
For added flavor, try using different sweeteners or experiment with the herbs in the slaw.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 725
- Sugar: 7g
- Sodium: 600mg
- Fat: 31g
- Saturated Fat: 4g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 58g
- Cholesterol: 70mg