Description
Delicious and flavorful Rosemary Chicken and Avocado Bacon Pitas served with a creamy honey feta sauce, perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken and Pita
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
- 3 tablespoons extra virgin olive oil
- 1 shallot, chopped
- 2 cloves garlic, finely chopped or grated
- 1 tablespoon chopped fresh rosemary or 2 teaspoons dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- kosher salt, to taste
- black pepper, to taste
- 1 lemon, quartered
- 2 tablespoons lemon juice
- 1 avocado, diced
- 4 slices cooked thick cut bacon, crumbled
- 4 fresh naan or pitas, warmed
- Lettuce, for serving
- Tomatoes, for serving
Honey’d Feta Sauce
- 6 ounces feta cheese
- Juice from 1 lemon
- 1 teaspoon honey
- Red pepper flakes, to taste
- 1/4 cup chopped fresh tender herbs (such as dill, basil, or parsley)
Instructions
- Preheat oven. Preheat the oven to 425° F to prepare for baking the chicken.
- Prepare and bake chicken. On a baking sheet, toss together the chicken pieces, olive oil, chopped shallot, garlic, rosemary, smoked paprika, chili powder, salt, and pepper. Add the lemon wedges to the sheet. Bake for 15 minutes, then toss the chicken and bake another 10 minutes or until cooked through.
- Broil for char. Switch the oven to broil and broil the chicken for 1-2 minutes until the edges char slightly. Watch closely to prevent burning.
- Make honey feta sauce. Meanwhile, combine the feta cheese, lemon juice, honey, red pepper flakes, and chopped fresh herbs in a food processor. Blend until smooth and season to taste with additional chili flakes if desired.
- Assemble pitas. Spread a generous amount of the honey feta sauce onto each warmed pita. Add lettuce and tomatoes, then top with the baked rosemary chicken, diced avocado, and crumbled bacon. Drizzle with more feta sauce and garnish with extra fresh herbs if desired.
Notes
- Use chicken thighs for juicier, more flavorful meat if preferred.
- Adjust the amount of chili powder and red pepper flakes based on your spice tolerance.
- Warming the pitas before assembling makes them more pliable and enhances flavor.
- Fresh herbs like dill, basil, or parsley add brightness to the feta sauce, but you can use a mix or your favorite herb.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pita
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
