Rosemary Chicken and Avocado Pitas w Honey Feta Sauce

• servings: 4 pitas
• total time: 40 min

Ingredients

▢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)

▢1 teaspoon smoked paprika

▢1 teaspoon chili powder

▢kosher salt and black pepper

▢1 lemon wedges (quartered), plus 2 tablespoons lemon juice

▢1 avocado, diced

▢4 fresh naan or pitas, warmed

▢lettuce and tomatoes, for serving

SAUCE

▢6 ounces feta cheese

▢juice from 1 lemon

▢1 teaspoon honey

▢red pepper flakes

▢1/4 cup chopped fresh tender herbs, such as dill, basil, or parsley

Directions

1. Preheat the oven to 425° F.

2. On a baking sheet, toss together the chicken, olive oil, shallot, garlic, rosemary, paprika, chili powder, and a pinch each of salt and pepper. Add the lemon wedges. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edge. *Watch closely!

3. Meanwhile, make the feta sauce. Combine all ingredients in a food processor and blend until smooth. Season to taste with chili flakes, then top with mixed herbs and a drizzle of oil.

4. To assemble, stuff/spread each pita with feta, then add lettuce and tomatoes. Add the chicken and avocado. Drizzle over more feta and additional herbs.

Notes

https://www.halfbakedharvest.com/rosemary-chicken-and-avocado-bacon-pitas/