Description
A quick weeknight meal featuring juicy roasted chicken breasts with a brown sugar-paprika rub, served in warm pita bread with a yogurt-based slaw offering a refreshing, herb-infused crunch. Balanced sweet heat and cool, creamy texture make this a satisfying, high-protein dish in under 30 minutes.
Ingredients
Chicken Breasts – 1 lb (boneless, skinless)
Brown Sugar – 2 tbsp (coconut sugar for paleolithic diets)
Smoked Paprika – 1.5 tsp
Cayenne – 0.5 tsp (adjust for heat)
Olive Oil – 2 tbsp
Lemon – 1 (sliced)
Salt – to taste
Black Pepper – to taste
Pita Bread – 3 (soft)
Red Cabbage – 2 cups (shredded)
Ranch Seasoning – 1 tbsp (homemade for low-sodium)
Cilantro – minced, as needed
Parsley – chopped, as needed
Greek Yogurt – 1 cup (plain or herbed)
Vinegar – 1 tbsp (white or apple cider for tang)
Avocado – 1 (sliced, for slaw)
Instructions
Preheat oven to 425°F (220°C) to ensure the chicken sears and caramelizes effectively.
Pat chicken breasts dry, season with brown sugar, smoked paprika, cayenne, salt, and pepper.
Arrange chicken on a sheet pan with lemon slices and drizzle with olive oil to enable steaming while roasting.
Roast for 12 minutes, flip the chicken, and return to the oven for 10 more minutes for a tender center.
Meanwhile, toss shredded cabbage with Greek yogurt, ranch seasoning, minced cilantro, chopped parsley, vinegar, and salt to taste.
Let the slaw chill for 5 minutes to soften cabbage fibers while keeping a crunch.
Warm pitas in the oven or toast briefly.
Assemble pitas by filling with hot chicken and a scoop of slaw; top with avocado slices before serving.
Notes
Chicken thighs yield juicier results for those who prefer a fattier texture.
Cow’s milk yogurt can be substituted with plant-based alternatives like coconut yogurt.
For digestion concerns, switch out the apple cider vinegar for lemon juice in the slaw.
Storage of leftovers is best in airtight containers, refrigerated for up to two days. Avocado should be added freshly for best flavor.
- Prep Time: 10
- Cook Time: 22
- Category: Easy Chicken Dinner Recipes for Busy Nights
- Method: Roasting
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 450
- Sugar: 18g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 75mg