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:
Honey Feta Sauce
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.