why make this recipe
Lemon Herb Chicken Pitas are a fantastic choice for a quick, healthy, and flavorful meal. With juicy marinated chicken and fresh herbs, it brings vibrant tastes to your plate. This recipe is easy to prepare, and you can customize it to suit your dietary preferences. Whether you’re planning a family dinner, a picnic, or a meal prep for the week, these pitas are versatile and satisfying.
how to make Lemon Herb Chicken Pitas
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1/2 lemon, sliced
- 1/2 cup plain yogurt, or non-dairy alternative
- 1/4 cup dill, finely chopped
- 1/4 cup parsley, finely chopped
- 2 tbsp chives, minced
- Juice from 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 1/2 small head green cabbage, shredded
- 2-3 pitas
- 1 ripe avocado, cubed
Directions:
- Preheat the oven to 425 degrees F, preferably set to convection mode.
- In a large bowl, toss the chicken with the brown sugar, spices, salt, and olive oil. Add the lemon slices and toss once more to coat.
- Spread the chicken onto a sheet pan, being careful not to overcrowd. Bake for 15 minutes, toss, and bake for another 4-7 minutes until crisp and caramelized.
- For the slaw, mix the yogurt, herbs, lemon juice, olive oil, and salt in a large bowl. Add the shredded cabbage and toss to combine. Let sit for 10-15 minutes before serving.
- To serve, warm the pitas in the microwave and stuff each one with slaw, chicken, and avocado.
how to serve Lemon Herb Chicken Pitas
Serve Lemon Herb Chicken Pitas warm for the best experience. You can add extra toppings like hot sauce or make a side of fresh salad to round out the meal. These pitas are also great for lunches, so consider packing them with some extra veggies or dips.
how to store Lemon Herb Chicken Pitas
If you have leftovers, store the chicken and slaw in airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, and the slaw will last for about 2 days. To enjoy the pitas again, warm them briefly before assembling your meal.
tips to make Lemon Herb Chicken Pitas
- Marinate the chicken for a few hours or even overnight for more intense flavor.
- Feel free to experiment with different herbs or add your favorite toppings.
- If you’re short on time, you can grill the chicken instead of baking it for a smoky flavor.
variation
You can easily make these pitas vegetarian by substituting the chicken with grilled vegetables like bell peppers, mushrooms, and zucchini. For a different twist, try using different types of bread, such as naan or flatbreads.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs will give you a juicier result. Just make sure they are cooked through.
2. Is there a dairy-free alternative for the yogurt?
Yes, you can use any non-dairy yogurt alternative available, such as almond or coconut yogurt.
3. How can I make this recipe spicy?
You can increase the cayenne pepper or add chopped jalapeños to your slaw for an extra kick.
Lemon Herb Chicken Pitas
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon, sliced
For the Slaw
- 0.5 cup plain yogurt, or non-dairy alternative
- 0.25 cup dill, finely chopped
- 0.25 cup parsley, finely chopped
- 2 tbsp chives, minced
- 1 tbsp juice from lemon
- 2 tbsp olive oil
- kosher salt to taste
- 0.5 small head green cabbage, shredded
For Serving
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat the oven to 425 degrees F, preferably set to convection mode.
- In a large bowl, toss the chicken with the brown sugar, spices, salt, and olive oil. Add the lemon slices and toss once more to coat.
Cooking
- Spread the chicken onto a sheet pan, being careful not to overcrowd. Bake for 15 minutes, toss, and bake for another 4-7 minutes until crisp and caramelized.
Making the Slaw
- For the slaw, mix the yogurt, herbs, lemon juice, olive oil, and salt in a large bowl. Add the shredded cabbage and toss to combine. Let sit for 10-15 minutes before serving.
Assembly
- To serve, warm the pitas in the microwave and stuff each one with slaw, chicken, and avocado.