Smoky Chicken Pita with Herby Ranch Slaw
Enjoy the delicious blend of smoky chicken and herby ranch slaw in a delightful pita.
Ingredients
Main Ingredients
- 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
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon sliced
- 0.5 cup plain yogurt or non-dairy alternative
- 0.25 cup dill finely chopped
- 0.25 cup parsley finely chopped
- 2 tbsp chives minced
- 0.5 lemon juice
- 2 tbsp olive oil
- kosher salt to taste
- 0.5 small head green cabbage shredded
- 2 pitas
- 1 ripe avocado cubed
Instructions
- Preheat your oven to 425º F (or use convection mode for even cooking).
- In a large bowl, mix the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and toss to coat evenly.
- Spread the marinated chicken on a sheet pan, making sure not to overcrowd it. This ensures even cooking and crispiness.
- Bake the chicken for 15 minutes. After 15 minutes, give it a gentle toss and bake for an additional 4-7 minutes until crispy and caramelized.
- While the chicken is baking, prepare the slaw. In another large bowl, combine the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Mix well until creamy.
- Add the shredded cabbage to the slaw mixture and stir until everything is well combined. Let it sit for 10-15 minutes to allow the flavors to meld.
- Warm the pitas in the microwave for about 30 seconds. This makes them pliable and easy to fill.
- To serve, fill each pita with a generous amount of slaw, followed by the smoky chicken, and top with cubed avocado. Enjoy your delicious creation!
Notes
For added flavor, consider marinating the chicken in the spice mixture for a few hours before cooking.