Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce

Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce

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 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

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

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.

Fresh Avocado

| /

Campus&Co. Chili Powder 7oz

Campus&Co. Chili Powder 7oz

| /

Tyson Crispy Chicken Strips 25oz

Tyson Crispy Chicken Strips 25oz

| /

Campus&Co. Paprika 6.5oz

Campus&Co. Paprika 6.5oz

| /