Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce

Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce

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Quick and easy rosemary lemon chicken stuffed inside pitas with all the extras!
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 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
  • ¼ cup chopped fresh tender herbs, such as dill, basil, or parsley
Instructions
  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, avocado, and bacon. Drizzle over more feta and additional herbs.

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