Description
A delicious one-pan meal featuring caramelized smoked paprika chicken, creamy herby slaw, and buttery avocado served in warm pitas.
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 (for chicken)
- 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 (for dressing)
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425ºF. In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil until evenly coated. Add lemon slices and mix to distribute.
- Spread chicken and lemon slices on a sheet pan in a single layer and roast for 15 minutes. Flip the pieces and roast another 4–7 minutes until chicken is caramelized and cooked through (165ºF internal temperature). Remove from oven and let rest.
- In a medium bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in shredded cabbage until coated and let rest for 10–15 minutes.
- Warm pitas in the oven for 2–3 minutes. Cut open each pita and fill with slaw, roasted chicken, and avocado cubes. Serve immediately.
Notes
For optimal flavor, let the slaw sit to soften and develop flavor. Avoid overcrowding the sheet pan for even baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 695
- Sugar: 10g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 56g
- Cholesterol: 80mg