Description
A delightful dish featuring seasoned chicken, crispy veggies, and creamy herby dressing wrapped in fluffy pitas, perfect for quick family meals.
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, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the sliced lemon and mix again until all the chicken is well coated.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the preheated oven for about 15 minutes, then toss the chicken and return to the oven for another 4–7 minutes, or until the chicken is caramelized and cooked through.
- Prepare the herby ranch slaw by whisking together the yogurt, dill, parsley, chives, lemon juice, olive oil, and a sprinkle of kosher salt in a bowl. Fold in the shredded cabbage and let it rest for about 10–15 minutes to allow the flavors to meld.
- Warm the pitas until soft; this can be done in the oven or on a stovetop. Once warm, fill each pita with a generous scoop of the herby ranch slaw, roasted chicken, and cubed avocado. Serve warm and enjoy your delicious meal!
Notes
Consider marinating chicken for deeper flavor. Customize veggies and adjust spice levels to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American