Why Make This Recipe
Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce is a fantastic dish that combines hearty flavors with fresh ingredients. It’s perfect for lunch or dinner, and it comes together quickly. The blend of juicy chicken, creamy avocado, crispy bacon, and tangy feta sauce makes every bite delightful. Plus, it’s customizable with your favorite toppings and herbs.
How to Make Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce
Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 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, 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
- 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
Directions
Preheat the oven to 425 degrees F. 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 for 15 minutes, then toss and bake for another 5-10 minutes, or until the chicken is cooked through. Switch the oven to broil and broil for 1-2 minutes, until the chicken chars on the edge. Watch closely to prevent burning.
Meanwhile, make the feta sauce by combining all sauce ingredients in a food processor and blending until smooth. Season to taste with chili flakes, then top with mixed herbs and a drizzle of oil.
To assemble, stuff or spread each pita with the feta sauce, then add lettuce and tomatoes. Add the baked chicken, diced avocado, and crumbled bacon. Drizzle with more feta sauce and additional herbs as desired.
How to Serve Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce
Serve these pitas warm, with extra feta sauce on the side for dipping or drizzling. They’re great for a casual family meal or a gathering with friends. Pair with a light salad or some crispy chips for a complete meal.
How to Store Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce
If you have leftovers, store the ingredients separately in airtight containers in the fridge. The chicken and feta sauce can last for about 3-4 days. The assembled pitas might become soggy, so it’s best to store the components and assemble them when ready to eat.
Tips to Make Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce
- Adjust the spices according to your taste. If you like it spicy, add more chili powder or red pepper flakes.
- For a creamy twist, add a dollop of sour cream or Greek yogurt to the pita.
- Fresh herbs like cilantro or parsley can brighten up the flavors, so feel free to experiment with your favorites!
Variation
You can substitute the chicken with grilled shrimp or roasted vegetables for a different taste. For a vegetarian option, omit the bacon and use more veggies like roasted bell peppers or zucchini.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken, but make sure to fully thaw it before cooking to ensure even cooking.
Q: How do I know when the chicken is fully cooked?
A: The best way to check is by using a meat thermometer. The internal temperature should reach 165 degrees F.
Q: Can I prepare the feta sauce in advance?
A: Yes, you can make the feta sauce ahead of time. Store it in the fridge for up to a week. Stir before serving to reintroduce the smooth texture.
Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce
Ingredients
Method
- Preheat the oven to 425 degrees F.
- On a baking sheet, toss together the chicken, olive oil, shallot, garlic, rosemary, paprika, chili powder, and a pinch of salt and pepper. Add the lemon wedges.
- Bake for 15 minutes, then toss and bake for another 5-10 minutes, or until the chicken is cooked through.
- Switch the oven to broil and broil for 1-2 minutes, until the chicken chars on the edge. Watch closely to prevent burning.
- Meanwhile, make the feta sauce by combining all sauce ingredients in a food processor and blending until smooth.
- Season to taste with chili flakes, then top with mixed herbs and a drizzle of oil.
- Stuff or spread each pita with the feta sauce, then add lettuce and tomatoes.
- Add the baked chicken, diced avocado, and crumbled bacon.
- Drizzle with more feta sauce and additional herbs as desired.