Description
A delicious and easy-to-make meal featuring tender roasted chicken, fresh veggies, and a creamy herb sauce, 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 425ºF. In a large mixing bowl, combine chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Toss until well-coated. Add lemon slices and mix.
- Spread chicken and lemon slices evenly on a sheet pan in a single layer. Roast for 15 minutes. Toss chicken and return to the oven for an additional 4–7 minutes until caramelized and cooked through.
- While chicken is roasting, make the Herby Ranch sauce by whisking together yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in shredded cabbage and set aside to rest for 10–15 minutes.
- After chicken is finished, warm pitas in the oven until soft. Assemble by filling each pita with cabbage slaw, roasted chicken, and cubed avocado. Serve warm and enjoy!
Notes
For a spicy twist, add more cayenne pepper or jalapeños to the slaw. Feel free to customize the slaw with extra veggies. Leftover cooked chicken can be stored in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean