Description
A quick and flavorful weeknight dinner featuring roasted chicken, a fresh slaw, and herby yogurt sauce, all packed in pita bread.
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 (additional)
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat your oven to 425ºF (220ºC).
- In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and one tablespoon of olive oil.
- Add the lemon slices to the chicken mixture and toss to combine.
- Spread the chicken and lemon slices out on a sheet pan in a single layer.
- Roast the chicken in the preheated oven for 15 minutes, then toss and roast for an additional 4–7 minutes until cooked and caramelized.
- While the chicken is roasting, whisk together yogurt, fresh herbs, lemon juice, the remaining olive oil, and salt in a bowl.
- Fold in the shredded cabbage and let it rest for 10–15 minutes.
- Warm the pitas in the oven or on a skillet until soft.
- Fill each pita with the slaw, roasted chicken, and cubed avocado. Serve warm.
Notes
For extra flavor, marinate the chicken the night before. Customize the slaw with additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken, pitas, quick dinner, weeknight meal, healthy recipe