Southwest Roasted Chicken Recipe
These Chicken Pitas feature tender, oven-roasted chicken pieces seasoned with a smoky and slightly spicy blend, paired with a refreshing herby ranch slaw made from fresh herbs, yogurt, and crunchy cabbage. Served in warm pitas with creamy avocado cubes, this recipe offers a flavorful and satisfying meal perfect for a quick lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 3 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
For the Chicken:
- 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
For the Herby Ranch Slaw:
- 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
For Serving:
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large mixing bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss everything together thoroughly, then add the lemon slices and mix gently to incorporate the citrus flavor.
- Roast the Chicken: Spread the seasoned chicken and lemon slices out on a sheet pan in a single layer to ensure even roasting. Place in the preheated oven and roast for 15 minutes, then toss the chicken to promote caramelization. Continue roasting for an additional 4 to 7 minutes until the chicken is cooked through and has a nice caramelized exterior.
- Make the Slaw: While the chicken roasts, prepare the herby ranch slaw. In a bowl, whisk together the plain yogurt, chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt to taste. Fold in the shredded green cabbage and allow the slaw to rest for 10 to 15 minutes so the flavors meld and the cabbage softens slightly.
- Warm and Fill Pitas: Warm the pitas until they are soft and pliable, either in the oven or on a stovetop skillet. Fill each pita generously with the herby ranch slaw, the roasted chicken, and cubed ripe avocado. Serve the chicken pitas immediately while warm for the best taste and texture experience.
Notes
- To make this recipe dairy-free, use a non-dairy yogurt alternative for the slaw.
- Adjust the amount of cayenne pepper according to your desired spice level.
- Leftover chicken can be refrigerated for up to 3 days and used in salads or wraps.
- For extra crunch, add thinly sliced red onions or shredded carrots to the slaw.
- Warming the pitas enhances their softness and makes them easier to fill without breaking.
Keywords: Chicken pitas, roasted chicken, herby ranch slaw, Mediterranean pita recipe, oven-roasted chicken, healthy chicken pita sandwich
Find it online: https://cheframi.com/southwest-roasted-chicken-recipe/
