Description
A quick and healthy meal featuring juicy roasted chicken, fresh veggies, and creamy herby ranch dressing, all packed into warm pita bread.
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 425ºF. In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
- Spread the chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss the chicken, then roast for another 4–7 minutes until caramelized and cooked through.
- In a separate bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
- Warm the pitas until soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
Notes
Store leftover chicken and slaw separately in airtight containers for optimal freshness. Reheat chicken in a skillet or microwave and warm the pitas before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean