Description
A delightful meal featuring juicy roasted chicken and creamy slaw wrapped in soft pitas, perfect for busy 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
- Preheat your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and stir again.
- Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and roast for another 4–7 minutes until caramelized and cooked through.
- In a separate bowl, whisk together the yogurt, chopped herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let the slaw rest for 10–15 minutes.
- Warm the pitas in the oven or a skillet until soft. Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately.
Notes
Store leftovers in airtight containers in the refrigerator. Chicken lasts 3-4 days, while slaw is best within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American