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 oven to 425ºF. Toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
- Spread chicken and lemons on a sheet pan in a single layer. Roast 15 minutes, toss, then roast 4–7 more minutes until caramelized and cooked through.
- Whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest 10–15 minutes.
- Warm the pitas. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm immediately.
Notes
- Sub chicken thighs for extra juiciness.
- Yogurt can be swapped for dairy-free alternatives like coconut yogurt.
- Store leftovers separately: slaw and chicken last up to 3 days in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main course
- Method: Sheet Pan, Roasting
- Cuisine: American, Mediterranean-Inspired