Description
A delightful recipe for juicy chicken with vibrant herbs wrapped inside soft pitas, perfect for busy weeknights or leisurely weekends.
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 425°F.
- Toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until well coated.
- Add in the lemon slices and stir to combine.
- Spread the seasoned chicken and lemons on a prepared sheet pan in a single layer.
- Roast in the oven for about 15 minutes, then toss the chicken for even cooking.
- Return to the oven for an additional 4–7 minutes until the chicken is caramelized and reaches an internal temperature of 165°F.
- Whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt to taste.
- Fold in the shredded cabbage and let it rest for 10–15 minutes.
- Warm the pitas in the oven or microwave until pliable.
- Fill each pita with a generous portion of the herby slaw, roasted chicken, and diced avocado.
- Serve warm and enjoy immediately!
Notes
For optimal results, avoid overcrowding the sheet pan during roasting for even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American