Description
This Rosemary Chicken and Avocado Bacon Pitas recipe features tender baked chicken seasoned with fresh rosemary and spices, combined with creamy avocado and crispy bacon inside warm pitas. Finished with a tangy honey feta sauce packed with fresh herbs, this dish delivers a flavorful Mediterranean-inspired meal perfect for lunch or dinner.
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, to taste
- Black pepper, to taste
- 1 lemon, quartered (for roasting) plus 2 tablespoons lemon juice
- 1 avocado, diced
- 4 slices cooked thick cut bacon, crumbled
- 4 fresh naan or pitas, warmed
- Lettuce, for serving
- Tomatoes, sliced, 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)
- Olive oil, for drizzling
Instructions
- Preheat Oven: Preheat 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, shallot, garlic, rosemary, smoked paprika, chili powder, kosher salt, black pepper, and lemon wedges. Spread evenly. Bake for 15 minutes, then toss to coat evenly. Continue baking an additional 10 minutes or until the chicken is cooked through.
- Broil for Char: Switch the oven to broil. Broil the chicken for 1-2 minutes, watching closely to achieve a light char on the edges without burning.
- Make Honey Feta Sauce: While the chicken is baking, combine feta cheese, lemon juice, honey, red pepper flakes, and fresh herbs in a food processor. Blend until smooth. Taste and adjust seasoning if needed. Drizzle with olive oil to finish.
- Assemble Pitas: Warm naan or pitas. Spread each pita with a generous layer of the honey feta sauce. Add lettuce and tomato slices. Top with baked chicken, diced avocado, and crumbled bacon. Drizzle more feta sauce and sprinkle additional herbs if desired before serving.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- If fresh rosemary is unavailable, dried rosemary works well, use 2 teaspoons.
- Keep an eye during broiling to prevent burning the chicken.
- Warm the pitas before assembling for best texture and flavor.
- Fresh herbs in the feta sauce can be varied according to preference.
- Leftover feta sauce can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pita
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
