Description
A quick and delicious meal featuring marinated chicken and fresh slaw, all tucked into warm pita bread.
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 your oven to 425ºF.
- In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix to coat.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, toss, and roast for another 4–7 minutes until cooked through.
- In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, and olive oil; add salt to taste, then fold in shredded cabbage and let rest for 10–15 minutes.
- Warm pitas in a frying pan until soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm.
Notes
For enhanced flavor, marinate the chicken overnight. Store leftovers separately in airtight containers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg