Description
A flavorful and convenient dish that combines roasted chicken with herby ranch slaw, perfect for busy weeknights and casual gatherings.
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. In a large bowl, combine the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Toss to coat evenly and add lemon slices, mixing again.
- Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss the mixture and roast for an additional 4-7 minutes until the chicken is caramelized and fully cooked.
- In a separate bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it set for 10–15 minutes to allow the flavors to meld.
- Warm the pitas until soft and pliable. Stuff each pita with the slaw, roasted chicken, and cubes of avocado. Serve warm and enjoy!
Notes
Marinate the chicken for a few hours for deeper flavors. You can also use tofu instead of chicken for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean