Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (309)

Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce

NUTRITION · PER SERVING35M COOK
CAL 37%·PRO 91%
CARBS 60G32% OF CAL
7G FIBER45G OTHER8G TOTAL SUGAR
FAT 37G45% OF CAL
10G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rosemary-lemon chicken stuffed in pitas with bacon, avocado, and honey feta sauce. Quick, flavorful, and perfect for lunch.

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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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
PREP
10M
SODIUM
1437MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.