Description
A quick and tasty dinner filled with juicy roasted chicken, fresh cabbage slaw, and creamy avocado, all tucked into soft pitas.
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
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the oven to 425ºF.
- In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil.
- Add lemon slices and mix again.
- Spread chicken and lemons on a sheet pan in a single layer.
- Roast for 15 minutes, toss, then roast for 4–7 more minutes until caramelized and cooked through.
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
- Fold in shredded cabbage and let rest for 10–15 minutes.
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and avocado cubes.
- Serve warm and enjoy immediately!
Notes
You can replace chicken with chickpeas or tofu for a vegetarian version. Use whole grain pitas for added fiber.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken, pitas, herby ranch, easy dinner, family meal, roasted chicken