Ingredients
- 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 (optional)
- 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 (for dressing)
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2 to 3 pitas, warmed
- 1 ripe avocado, cubed
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Instructions
- 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.
- Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, then toss. Return to oven for an additional 4 to 7 minutes until caramelized and cooked through.
- In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10 to 15 minutes.
- Warm the pitas in a skillet or oven. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm.
Notes
- Use chicken thighs for juicier meat or substitute yogurt with a dairy-free alternative as needed. Fresh herbs are preferable but dried can work in a pinch.