Description
Delicious and quick chicken pitas filled with tender chicken and fresh herby ranch slaw, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1/2 lemon, sliced
- 1/2 cup plain yogurt or non-dairy alternative
- 1/4 cup dill, finely chopped
- 1/4 cup parsley, finely chopped
- 2 tbsp chives, minced
- Juice from 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 1/2 small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat the oven to 425º F, preferably set to convection mode.
- In a large bowl, toss the chicken with brown sugar, spices, salt, and olive oil. Add the lemon slices and toss again to coat.
- Spread the chicken evenly onto a sheet pan, being careful not to overcrowd.
- Bake for 15 minutes, toss the chicken, then bake for another 4-7 minutes until it’s crisp and caramelized.
- For the slaw, mix yogurt, herbs, lemon juice, olive oil, and salt in a large bowl. Add the shredded cabbage and toss to combine. Let it sit for 10-15 minutes before serving.
- To serve, warm the pitas in the microwave and stuff each one with slaw, chicken, and avocado.
Notes
Best served warm. Store leftovers separately in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg