Description
Savor the comforting flavors of roasted chicken and citrus in a warm pita, topped with a cool herby ranch slaw and creamy avocado.
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 (adjust to taste)
- ½ tsp kosher salt (plus more to taste)
- 1 tbsp olive oil (for chicken)
- ½ lemon, sliced (for roasting)
- 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 (about 1–1½ tbsp)
- 2 tbsp olive oil (for slaw)
- Kosher salt to taste
- ½ small head green cabbage, shredded (about 3–4 cups)
- 2–3 pitas (use 3 for 3 servings)
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425ºF (220ºC). Line a rimmed sheet pan with parchment or foil for easy cleanup.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, ½ tsp kosher salt, and 1 tbsp olive oil until evenly coated. Add the lemon slices and gently toss to distribute.
- Spread the seasoned chicken and lemon slices on the sheet pan in a single layer with space between pieces. Roast for 15 minutes.
- Remove the pan, toss the chicken and lemons to promote even caramelization, then roast an additional 4–7 minutes until edges are caramelized and the chicken reaches 165ºF (74ºC) internal temperature. Let rest a few minutes.
- While the chicken roasts, whisk together ½ cup plain yogurt, ¼ cup dill, ¼ cup parsley, 2 tbsp chives, juice from ½ lemon, 2 tbsp olive oil, and a pinch of salt in a large bowl.
- Fold in shredded cabbage until evenly coated. Let the slaw rest 10–15 minutes to soften the cabbage slightly and let flavors meld.
- Warm pitas in the oven for a few minutes or in a dry skillet until soft and pliable.
- Fill each pita with a generous scoop of slaw, roasted chicken, and avocado cubes. Serve immediately and enjoy.
Notes
To avoid soggy pitas, keep slaw and chicken separate until serving. Use chicken thighs for juicier results and look for alternatives if needed.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 670
- Sugar: 7g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 55g
- Cholesterol: 120mg