Ingredients
Chicken Preparation
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon, sliced
Herby Ranch Slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from 0.5 lemon
- 2 tbsp olive oil
- 0.5 small head green cabbage, shredded
Other Ingredients
- 2-3 pieces pitas
- 1 ripe avocado, cubed
Method
Preparation
- Preheat oven to 425ºF. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
Cooking
- Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for another 4–7 minutes until caramelized and cooked through.
Preparing the Slaw
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
Assembly
- Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 38gProtein: 32gFat: 20gSaturated Fat: 4gSodium: 650mgFiber: 4gSugar: 3g
Notes
Store leftovers in airtight containers, keeping chicken and slaw separate. Reheat chicken when ready to enjoy again.
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