Description
Comforting pitas stuffed with roasted chicken, fresh herbs, and creamy slaw, perfect for quick weeknight dinners.
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
- Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large 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 sliced lemon and mix again.
- Roast the Chicken: Spread the marinated chicken and lemon slices 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 cooked through.
- Make the Slaw: In a medium bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and kosher salt. Gently fold in the shredded cabbage and allow it to rest for 10–15 minutes to let the flavors meld.
- Warm and Fill Pitas: Warm the pitas in a dry pan or microwave until soft. Fill each pita with the herby slaw, roasted chicken, and avocado cubes. Serve immediately and enjoy the burst of flavors!
Notes
For a vegetarian version, substitute chicken with tofu or chickpeas. Store leftovers separately in the fridge for up to three days.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean