Description
Delightful pitas filled with flavorful roasted chicken and a refreshing herby ranch slaw.
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 the oven to 425°F.
- In a large bowl, mix the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and combine well.
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast for 15 minutes, toss the chicken, then roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
- While the chicken roasts, prepare the slaw. In a bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Gently fold in the shredded cabbage and allow it to rest for 10–15 minutes.
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!
Notes
Consider garnishing with extra herbs or lemon wedges. Store leftovers in an airtight container for up to three days.
