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 your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix everything together well.
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes, then toss the chicken. Roast for an additional 4–7 minutes until the chicken is caramelized and fully cooked.
- In a bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Once combined, fold in the shredded cabbage and let it sit for 10–15 minutes.
- Warm the pitas until soft. Fill each pita with the slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
Notes
Use fresh herbs for the best flavor in the ranch dressing. Customize the slaw by adding other crunchy veggies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg