Description
Enjoy warm, charred chicken pitas filled with creamy herby ranch slaw and fresh avocado for a satisfying, interactive 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 (for chicken)
- ½ lemon, sliced (for roasting with chicken)
- 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 (for herby ranch)
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas (plan 1 per serving; use 3 for this recipe)
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425ºF. In a large bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne, and kosher salt. Add chicken and olive oil; toss until coated. Add lemon slices and mix gently.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, toss the chicken, and roast an additional 4–7 minutes until caramelized and cooked through.
- While chicken roasts, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of salt in a medium bowl. Fold in shredded cabbage and let rest for 10–15 minutes.
- Warm pitas in the oven or skillet until pliable. Slice open each pita and fill with slaw, roasted chicken, and avocado cubes. Serve warm.
Notes
For a vegan version, replace chicken with firm tofu and use plant-based yogurt in the ranch. Serve with additional toppings like tzatziki or harissa mayo.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 690
- Sugar: 7g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 56g
- Cholesterol: 140mg