Description
A quick and flavorful meal of juicy roasted chicken, vibrant slaw, and creamy herby ranch sauce wrapped in warm pitas, perfect for busy weeknights.
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 425°F (220°C). In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Mix in the sliced lemons.
- Spread the chicken and lemon slices in a single layer on a sheet pan. Roast for 15 minutes, then give it a toss and roast for an additional 4–7 minutes, or until the chicken is caramelized and cooked through.
- While the chicken is roasting, make the slaw. In another bowl, whisk together the yogurt, fresh herbs, lemon juice, olive oil, and a sprinkle of salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
- Warm your pitas until soft and pliable. Fill each pita with the herby slaw, roasted chicken, and fresh avocado cubes. Serve immediately.
Notes
Feel free to substitute the yogurt for a dairy-free alternative or switch up the herbs. For a vegetarian option, replace chicken with shrimp or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean