Description
A flavorful and satisfying recipe featuring rosemary-seasoned chicken, creamy avocado, crispy bacon, and warm pitas, all topped with a tangy and sweet honey feta sauce. Perfect for a delicious and hearty lunch or dinner.
Ingredients
Scale
Chicken and Pita Filling
- 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 into wedges plus 2 tablespoons lemon juice
- 1 avocado, diced
- 4 slices thick cut bacon, cooked and crumbled
- 4 fresh naan or pita breads, warmed
- Lettuce, for serving
- Tomatoes, for serving
Honey 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 the oven: Set your oven to 425°F to prepare for baking the chicken.
- Toss and bake the chicken: On a baking sheet, combine the chicken pieces with olive oil, chopped shallot, garlic, rosemary, smoked paprika, chili powder, salt, pepper, and lemon wedges. Bake for 15 minutes, then toss and continue baking for another 10 minutes until the chicken is cooked through.
- Broil the chicken: Switch the oven to broil and broil the chicken for 1-2 minutes until the edges char slightly. Watch carefully to avoid burning.
- Prepare the honey feta sauce: While the chicken cooks, blend the feta cheese, lemon juice, honey, and red pepper flakes in a food processor until smooth. Taste and adjust seasoning. Finish by stirring in the chopped fresh herbs and a drizzle of olive oil.
- Assemble the pitas: Spread the honey feta sauce over each warmed pita, then layer lettuce and tomatoes. Add the roasted chicken, diced avocado, and crumbled bacon. Drizzle more honey feta sauce on top and garnish with extra herbs if desired.
Notes
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Substitute naan with pita or other flatbreads if preferred.
- To make the sauce smoother, soak feta in warm water briefly before blending.
- If you prefer less spicy, reduce or omit chili powder and red pepper flakes.
- Leftover honey feta sauce stores well in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pita
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
