Description
Quick and flavorful weeknight dinner of roasted chicken, crunchy slaw, and creamy avocado stuffed in warm pitas.
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 425ºF. Toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil in a bowl. Add lemon slices and mix well.
- Spread chicken and lemon on a sheet pan. Roast for 15 minutes, toss, then roast for an additional 4–7 minutes until caramelized and cooked through.
- In another bowl, whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
- Warm pitas until soft, then fill with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy!
Notes
For more flavor, marinate chicken for 30 minutes to 1 hour before cooking. Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American