Description
Crispy, smoky chicken pieces served in warm pitas with zesty yogurt slaw. A quick, flavorful one-pan meal with bold spices, fresh herbs, and adaptable ingredients for weeknights or gatherings.
Ingredients
Boneless, skinless chicken breasts, 1 lb, cut into 1-inch pieces
Brown sugar, 2 tbsp (light or dark)
Smoked paprika, 1½ tsp
Kosher salt, ½ tsp + to taste
Olive oil, enough to coat
Lemon, sliced
Yogurt, ½ cup (dairy or non-dairy)
Avocado, 1 ripe, cubed or substituting with cucumber
Dill, 1 tbsp chopped
Parsley, 1 tbsp chopped
Chives, 1 tbsp chopped
Lemon juice, 1 tbsp
Shredded cabbage, 1 cup
Instructions
Cut chicken into 1-inch pieces and toss with brown sugar, smoked paprika, salt, and olive oil.
Add sliced lemon and toss until evenly coated.
Spread chicken on a sheet pan without overcrowding.
Preheat oven to 425ºF (220ºC) with convection mode.
Bake for 15 minutes, then toss and cook 4-7 minutes until golden and crisp.
Remove chicken and let rest briefly.
Combine yogurt, dill, parsley, chives, lemon juice, and olive oil in a bowl.
Add shredded cabbage and toss to coat. Chill 10-15 minutes for best texture.
Warm pitas in a microwave or toaster oven.
Fill each pita with slaw, chicken, and avocado/cucumber cubes.
Serve immediately for maximum crispiness.
Notes
Use convection mode for even cooking.
Substitute chicken thighs for juicier results.
Non-dairy yogurt works as an alternative.
Replace avocado with cucumber for a lighter option.
Yogurt-based ranch can be prepared in advance and chilled.
- Prep Time: 10
- Cook Time: 20
- Category: Lunch
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 pita
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 95mg