Description
A quick and flavorful meal combining roasted chicken with spices served in warm pita bread, ideal for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized 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
- 2 tbsp olive oil
- 1 lemon, half for roasting and half for dressing
- ½ cup plain yogurt or non-dairy alternative
- ¼ cup dill, chopped
- ¼ cup parsley, chopped
- 2 tbsp chives, chopped
- ½ small head cabbage, shredded
- 2–3 pitas for serving
- Cubed avocado for garnish
Instructions
- Preheat your oven to 425ºF for roasting.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, olive oil, and lemon slices.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss and roast for an additional 4–7 minutes until cooked through.
- In another bowl, whisk yogurt, chopped herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
- Warm the pitas in the oven or microwave.
- Assemble each pita with the slaw, roasted chicken, and cubed avocado. Serve warm.
Notes
Marinate the chicken for deeper flavor. Customize the herbs and toppings to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken, pitas, herby ranch, quick dinner, weeknight meal