Description
Delicious Rosemary Chicken and Avocado Bacon Pitas served with a creamy honey feta sauce. This recipe features tender, herb-seasoned chicken baked to perfection, combined with fresh avocado, crispy bacon, and vibrant vegetables inside warm pitas for a flavorful and satisfying meal.
Ingredients
Scale
Chicken and Pita Filling
- 1 pound boneless skinless chicken breasts 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)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Kosher salt and black pepper, to taste
- 1 lemon, cut into wedges (quartered), plus 2 tablespoons lemon juice
- 1 avocado, diced
- 4 slices cooked thick cut bacon, crumbled
- 4 fresh naan or pitas, warmed
- Lettuce and 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 the oven: Set your 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 on the sheet. Bake for 15 minutes, then toss the chicken and bake for an additional 10 minutes or until fully cooked through.
- Broil for char: Switch the oven to broil. Broil the chicken for 1 to 2 minutes until the edges char slightly. Watch closely to avoid burning.
- Make the honey feta sauce: While the chicken cooks, combine feta cheese, lemon juice, honey, red pepper flakes, and chopped fresh herbs in a food processor. Blend until smooth. Adjust seasoning with additional chili flakes and drizzle with a little oil if desired.
- Assemble the pitas: Spread a generous amount of the honey feta sauce inside each warmed pita. Layer with lettuce, tomatoes, baked chicken, diced avocado, and crumbled bacon. Drizzle more honey feta sauce and sprinkle additional fresh herbs on top for garnish.
Notes
- Use chicken thighs instead of breasts for juicier meat if preferred.
- If you don’t have fresh rosemary, dried rosemary works well as a substitute.
- To save time, you can cook the chicken on the stovetop in a skillet instead of baking, but adjust cooking time accordingly.
- Feel free to swap naan for pita or any flatbread of your choice.
- The honey feta sauce can be made ahead and kept refrigerated for up to 2 days.
- Watch the chicken closely during broiling to prevent burning as it chars quickly.
Nutrition
- Serving Size: 1 pita
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
