Name: Southwest Roasted Chicken Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Mediterranean
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; 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

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Introduction

These chicken pitas are a flavorful and satisfying meal perfect for any day of the week. Tender roasted chicken combined with a fresh herby ranch slaw and creamy avocado creates a delicious balance of textures and tastes.

The image shows three pita pockets filled with layers of grilled, slightly charred orange-brown chicken pieces at the bottom, followed by thin, light green cucumber slices, and topped with shredded light green lettuce mixed with small sprigs of fresh dill. Each pita pocket is soft and slightly puffed, holding the ingredients together. Next to the pitas is a small white bowl filled with a creamy, pale green sauce with visible herb specks, and a silver spoon rests inside. The food sits on crumpled brown parchment paper inside a wooden box, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Preheat the oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix again to combine.
Step 2: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes, then toss the chicken. Continue roasting for another 4 to 7 minutes until the chicken is caramelized and cooked through.
Step 3: While the chicken roasts, whisk together the plain yogurt, chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt in a bowl. Fold in the shredded cabbage and let the slaw rest for 10 to 15 minutes.
Step 4: Warm the pitas until soft. Fill each pita with a generous amount of the herby ranch slaw, roasted chicken, and avocado cubes. Serve immediately while warm.

Tips & Variations

For extra flavor, marinate the chicken for 30 minutes before roasting.
Swap the cabbage slaw for shredded carrots or a mix of cabbage and carrots for added color and crunch.
If you prefer, use Greek yogurt for a thicker, creamier slaw.
Try adding a drizzle of hot sauce or a sprinkle of feta cheese for a different twist.

Storage

Store any leftover roasted chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave before assembling the pitas. The slaw is best served cold or at room temperature and should not be reheated to maintain its fresh texture.

How to Serve

Two grilled chicken pita sandwiches are shown on crumpled brown paper over a white marbled surface. Each pita has a toasted golden-brown outer layer, soft inside, folded open to hold the fillings. Inside, there is a base layer of green spinach leaves, topped with bright yellow grilled chicken pieces with char marks. Above the chicken sits crisp shredded pale green cabbage mixed with light green cucumber slices, adding texture and freshness. The top layer has a drizzle of creamy white tzatziki sauce with visible herb bits. Small sprigs of dill garnish the sandwich. To the side, two white bowls hold extra shredded cabbage and more tzatziki sauce, each with a wooden spoon. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust the roasting time slightly until the chicken is cooked through.

How can I make this recipe dairy-free?

Use a non-dairy yogurt alternative in the slaw, such as coconut or almond yogurt, to keep it dairy-free without compromising on creaminess.