Description
This roasted chicken dish is paired with a flavorful herb slaw and served in warm pita pockets.
Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Breasts
- 2 tablespoons Brown Sugar
- 2 teaspoons 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 Fresh Dill
- 1/4 cup Fresh Parsley
- 1/4 cup Chives
- 2 cups Green Cabbage (Shredded)
- 4 pieces Pitas (Warm them for best texture)
- 1 Avocado (Cubed)
Instructions
- Preheat your oven to 425°F.
- Combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Mix well and add lemon slices.
- Spread the chicken and lemon slices on a sheet pan and roast for about 15 minutes, then toss and roast for an additional 4-7 minutes until golden and cooked through.
- In a separate bowl, whisk together the plain yogurt, fresh herbs, lemon juice, olive oil, and salt. Fold in the shredded green cabbage and let it sit for 10-15 minutes.
- Warm the pitas in the oven, then fill each with slaw, roasted chicken, and avocado. Serve and enjoy!
Notes
- Chicken thighs can be used for juicier results.
- Coconut yogurt can be used for a dairy-free option.
- Adjust the cayenne pepper to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 Pita with Chicken and Slaw
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg