Description
A delicious and versatile dish that combines juicy chicken with fresh herbs and creamy slaw, all served 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 the oven to 425ºF. In a large bowl, mix the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix again.
- Spread the chicken and lemon slices evenly on a sheet pan in a single layer. Roast for 15 minutes. Toss the chicken and roast for another 4–7 minutes until caramelized and fully cooked.
- In a bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes to develop the flavors.
- Warm the pitas until they feel soft. Fill each pita with the herby slaw, roasted chicken, and avocado cubes. Serve right away and enjoy!
Notes
For added flavor, consider marinating the chicken for a few hours before roasting. Use fresh herbs for the best taste.