Description
A delightful meal combining juicy roasted chicken with fresh slaw wrapped in warm pitas, perfect for weeknight dinners.
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
- 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 the oven to 425°F. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix well.
- Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for an additional 4–7 minutes until everything is caramelized and the chicken is cooked through.
- Make the Slaw: In a separate bowl, whisk together yogurt, fresh herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let rest for 10–15 minutes for flavors to meld.
- Warm and Fill Pitas: Warm the pitas until soft, then fill each with a generous helping of slaw, roasted chicken, and avocado cubes. Serve the dish warm and enjoy it immediately!
Notes
Serve with additional lemon wedges or your favorite hot sauce for an extra kick. Store leftovers separately in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, pitas, healthy dinner, weeknight meals, easy recipes