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 the oven to 425°F (220°C).
- In a bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, and kosher salt.
- Add the chicken pieces to a large bowl along with olive oil and the spice mix; toss until well coated.
- Place the seasoned chicken on a sheet pan and arrange lemon slices on top.
- Roast in the oven for about 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- In a separate bowl, mix plain yogurt, dill, parsley, chives, lemon juice, and olive oil; add kosher salt to taste.
- Combine the shredded cabbage with a sprinkle of salt in another bowl.
- Warm the pitas in the oven during the last 2-3 minutes of roasting.
- Assemble the pitas by layering cabbage, chicken, avocado, and drizzling with herby ranch sauce.
Notes
Make sure to marinate the chicken for the best flavor. Use fresh herbs for the ranch for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Paleo