Rosemary Chicken, Avocado & Bacon Pita with Honey Feta Sauce
ingredients
1 lb boneless skinless chicken thighs cut into bit sized pieces
3 tablespoons 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 Joseph’s Bakery 60 calorie low- carb pitas, halved & warmed
lettuce and tomatoes, for serving
Honey Feta Sauce
6 ounces feta cheese
juice from 1 lemon
1 teaspoon honey Blocks
red pepper flakes
1/4 cup chopped fresh tender herbs, such as dill, basil, or parsley
2 tsp olive oil (optional to thin out sauce)
directions
Preheat the oven to 425° 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 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.
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.