Oven-Baked Chicken Pitas with Herb Slaw
These Oven-Baked Chicken Pitas with herbaceous slaw are a breeze to make. I love the blend of warm spices with a twist of lemony yogurt slaw—a refreshing summer treat!
Ingredients
- 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 pepper
- 1/2 tsp kosher salt
- 1 tbsp avocado 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
- salt to taste
- 1/2 small head green cabbage shredded
- 2 pitas
- 1 ripe avocado cubed
Instructions
- Heat your oven to 425°F and opt for convection if possible to evenly brown the chicken bits.
- Combine chicken pieces with brown sugar, a medley of spices, salt, and avocado oil in a bowl. Add in the lemon slices for a zesty twist. Spread everything on a sheet pan, ensuring there's enough space between the pieces.
- Bake chicken for 15 minutes until lightly golden, then stir up for uniform cooking and return for another crisp and caramelized session of 4-7 minutes.
- Create a delightful slaw by mixing yogurt, herbs, lemon juice, olive oil, and a pinch of salt. Toss in cabbage and let it rest for enhanced flavor melding.
- Gently heat pitas in the microwave, then fill them up with a blend of slaw, juicy chicken, and creamy avocado cubes. Serve warm and enjoy!
Notes
This dish is a delightful summer meal, combining savory roasted chicken with a refreshing slaw, perfect for warm days. Adjust the spice level to your liking, and don't hesitate to experiment with different herbs for an extra personalized touch.