Description
A quick and satisfying weeknight meal featuring roasted chicken and a delicious herby yogurt slaw, all wrapped in warm pita pockets.
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 the oven to 425ºF. Line a sheet pan with foil or parchment for easier cleanup.
- In a large bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, and kosher salt. Add the chicken pieces and 1 tbsp olive oil. Toss until every piece is evenly coated. Add the lemon slices and gently mix to combine.
- Spread the chicken and lemon slices on the sheet pan in a single layer. Roast for 15 minutes. Stir or flip the pieces once, then roast another 4–7 minutes until the chicken is cooked through and caramelized at the edges.
- While the chicken roasts, make the slaw: in a medium bowl whisk together the yogurt, chopped dill, parsley, chives, lemon juice, 2 tbsp olive oil, and a pinch of kosher salt. Add the shredded cabbage and toss to combine. Let it rest 10–15 minutes.
- Warm the pitas in a dry skillet or wrapped in foil in a low oven until soft. Cut open to make pockets.
- Assemble: fill each pita with a scoop of herby slaw, top with roasted chicken pieces and avocado cubes. Serve immediately.
Notes
For a spicy variation, drizzel honey-sriracha over chicken in the last minutes of roasting. Leftover chicken can be stored separately from slaw for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean