Description
Enjoy juicy roasted chicken wrapped in warm pita bread, complemented by a zesty herby ranch slaw for a delightful meal.
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
- Preheat your oven to 425°F (220°C). In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated. Add lemon slices and combine well.
- Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, toss the chicken, then roast for an additional 4–7 minutes until the chicken is fully cooked and caramelized.
- In a separate bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and allow it to rest for 10-15 minutes to let the flavors meld.
- Warm the pitas in a dry skillet or oven. Fill each pita with a generous serving of slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
Notes
For the best flavor, let your chicken marinate for at least 30 minutes before roasting. Customize your slaw with other vegetables for added crunch.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg