Description
A flavorful and hearty recipe combining rosemary-infused chicken, creamy avocado, and crispy bacon inside warm pitas, all topped with a tangy honey feta sauce. Perfect for a satisfying lunch or dinner with fresh herbs and a touch of spice.
Ingredients
Scale
Chicken and 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, cut into wedges (quartered)
- 2 tablespoons lemon juice
- 1 avocado, diced
- 4 slices thick-cut cooked bacon, crumbled
- 4 fresh naan or pitas, 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 fresh tender herbs (such as dill, basil, or parsley), chopped
Instructions
- Preheat the oven: Set your oven to 425° F to prepare for roasting 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 tray. Bake for 15 minutes, then toss the chicken and bake for an additional 10 minutes or until fully cooked through.
- Broil chicken: Switch the oven to broil. Broil the chicken for 1 to 2 minutes to achieve a slight char on the edges. Watch closely to prevent burning.
- Make the honey feta sauce: While the chicken bakes, combine feta cheese, lemon juice, honey, and red pepper flakes in a food processor. Blend until smooth. Season to taste and top with freshly chopped herbs and a drizzle of olive oil.
- Assemble the pitas: Spread a generous amount of the honey feta sauce inside each warmed pita. Add a layer of lettuce and tomato, then top with roasted chicken, diced avocado, and crumbled bacon. Drizzle additional honey feta sauce and sprinkle extra herbs on top before serving.
Notes
- Use chicken thighs for a juicier, more flavorful result.
- If fresh rosemary is not available, dried rosemary works well too; reduce quantity accordingly.
- Adjust the amount of chili powder and red pepper flakes to control the spiciness.
- Warm the naan or pitas in the oven or on a skillet for better texture and flavor.
- The honey feta sauce can be prepared ahead and stored in the refrigerator for up to 2 days.
- Consider adding cucumber slices or red onions for extra crunch and flavor.
Nutrition
- Serving Size: 1 pita
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
