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
- Preheat the oven to 425ºF.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil until well coated.
- Add lemon slices to the chicken and toss to distribute evenly.
- Spread the chicken and lemon slices on a sheet pan in a single layer and roast for 15 minutes, tossing midway through.
- Cook for an additional 4–7 minutes until caramelized and internal temperature reaches 165ºF.
- In a separate bowl, whisk together yogurt, chopped herbs, lemon juice, olive oil, and kosher salt.
- Fold in shredded cabbage and let it rest for 10–15 minutes for flavors to meld.
- Warm pitas in the oven until soft.
- Fill warm pitas with slaw, roasted chicken, and avocado cubes.
- Serve immediately and enjoy!
Notes
For a vegetarian twist, substitute chicken with tofu or chickpeas. Feel free to add additional toppings like toasted nuts or seeds for texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free, Dairy-Free Option
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg