Description
Juicy, roasted chicken paired with a creamy herb-infused slaw, all wrapped up in soft pita bread for a hearty meal without spending the entire evening in the kitchen.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 lemon, sliced
- 1 cup plain yogurt
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 2 cups shredded cabbage
- 4 pitas
- 1 avocado, diced
Instructions
- Preheat oven to 425ºF (220ºC).
- In a large bowl, combine chicken, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss to coat.
- Add lemon slices to the chicken mixture.
- Spread the chicken and lemon on a sheet pan and roast for 15 minutes.
- Remove from oven, toss chicken, and return for another 4 to 7 minutes until cooked through.
- In a separate bowl, whisk yogurt, dill, parsley, lemon juice, olive oil, and kosher salt. Fold in shredded cabbage.
- Allow the slaw to rest for 10 to 15 minutes.
- Warm pita bread until soft, then fill with roasted chicken, slaw, and diced avocado.
Notes
For extra flavor, marinate the chicken in the spice mixture for a few hours or overnight. Using a meat thermometer, ensure chicken reaches 165ºF (75ºC).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, pitas, herby ranch, sheet pan, easy dinner