Description
A delightful dish that combines the convenience of sheet pan cooking with Mediterranean flavors, featuring tender chicken, refreshing slaw, and creamy avocado in pitas.
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
- Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to coat, and add sliced lemon.
- Roast the Chicken: Spread the chicken and lemon slices on a sheet pan. Roast for 15 minutes, toss, and roast for an additional 4–7 minutes until caramelized and cooked through.
- Make the Slaw: Whisk yogurt, chopped herbs, lemon juice, olive oil, and salt in a bowl. Fold in the shredded cabbage and let rest for 10–15 minutes.
- Warm and Fill Pitas: Warm pitas until soft. Fill each pita with slaw, roasted chicken, and diced avocado. Serve warm.
Notes
Let the chicken marinate for at least 30 minutes for enhanced flavor. Don’t skip the lemon slices during roasting for added brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg