Description
A delightful and easy meal featuring juicy chicken, tangy herby ranch slaw, and creamy avocado wrapped in warm pitas, perfect for busy weeknights or gatherings.
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 425°F (220°C). In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Gently mix in the lemon slices.
- Spread the chicken and lemon slices on a sheet pan and roast for 15 minutes. Toss the chicken and cook for another 4 to 7 minutes until caramelized and cooked through.
- In another bowl, whisk together the plain yogurt, fresh herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and let it rest for 10-15 minutes.
- Warm the pitas until soft, then fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy!
Notes
Marinate chicken for deeper flavor; use fresh herbs for best taste.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American