Description
These halal sheet pan chicken pitas are juicy, spice-roasted, and wrapped in warm pita bread with creamy herby yogurt slaw and fresh avocado for a quick, flavor-packed meal.
Ingredients
- 1 lb halal boneless skinless chicken breast (cut into 1-inch pieces)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder or cayenne (optional)
- 1/2 tsp salt
- 1/2 lemon (sliced)
- 1/2 cup plain yogurt (or dairy-free alternative)
- 1/4 cup fresh dill (chopped)
- 1/4 cup parsley (chopped)
- 2 tbsp chives (minced)
- Juice of 1/2 lemon
- 2 tbsp olive oil (for slaw)
- 1/2 small head cabbage (shredded)
- 2–3 pita breads (halal-friendly)
- 1 ripe avocado (cubed)
Instructions
- Preheat oven to 220°C (425°F).
- Toss chicken with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and lemon slices.
- Spread on a sheet pan and roast for 15 minutes, then toss and roast another 5–7 minutes until caramelized and cooked through.
- In a bowl, whisk yogurt, dill, parsley, chives, lemon juice, olive oil, and salt.
- Fold in shredded cabbage and let sit for 10–15 minutes.
- Warm pita breads.
- Assemble pitas with slaw, roasted chicken, and avocado.
Notes
- Use halal-certified yogurt and pita bread.
- Chicken thighs can be used for extra juiciness.
- For crispier chicken, broil for 2–3 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Sheet Pan / Roasting
- Cuisine: American, Mediterranean-Inspired