Rosemary Chicken and Avocado Bacon Bits I The Olve

Rosemary Chicken and Avocado Bacon Bits with Honey Feta Sauce

This delicious recipe from Half-Baked Harvest is not only flavorful but its loaded with rosemary lemon chicken stuffed inside fresh pitas with all the “extras” making this a fun weeknight dinner for the family!

All images © Half-Baked Harvest

What you will need:

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 Feta 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

Instructions:

Preheat the oven to 425°

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!

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.

Rosemary Chicken and Avocado Bacon Bits with Honey Feta Sauce

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