Rosemary Chicken Pitas with Avocado and Feta Recipe

ByTaylor
Jump to Recipe· 4.9 from 12 reviews

If you’re looking for a lunch or dinner that’s fresh, flavorful, and seriously satisfying, you’ve got to try my Rosemary Chicken Pitas with Avocado and Feta Recipe. This dish hits all the right notes—tender, herb-kissed chicken baked to perfection, creamy avocado, crispy bacon, and a dreamy honey-feta sauce that just pulls everything together. Trust me, once you try it, you’ll want to make it over and over again.

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Why This Recipe Works

  • Balanced Flavors: The earthy rosemary and smoky paprika perfectly complement creamy avocado and tangy feta in the sauce.
  • Textural Delight: Crispy bacon adds crunch while soft naan absorbs all the juicy goodness.
  • Simple & Quick: Ready in under 40 minutes with easy steps that anyone can follow.
  • Versatile Ingredients: You can swap chicken breasts for thighs or change up the herbs to suit your pantry.
Rosemary Chicken Pitas, Avocado and Feta Pitas, Healthy Chicken Pita Sandwich, Quick Dinner Pita Ideas, Flavorful Chicken Recipes - The image shows a baking tray filled with small, browned, and spiced chicken pieces scattered all over, mixed with charred lemon wedges. There are fresh green basil leaves placed on top in several spots, adding vibrant color contrast. A vintage silver spoon holds a piece of chicken dusted with coarse salt and a small basil leaf, resting towards the center of the tray. The tray surface looks textured with grilled marks and seasoning bits, with some shiny oil spots giving a slightly glossy feel. The color palette is warm with rich golden to dark brown hues and fresh green highlights. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic in this Rosemary Chicken Pitas with Avocado and Feta Recipe starts with thoughtful, fresh ingredients that layer flavor so beautifully. Each component plays a role—from the herby chicken to the honeyed feta sauce, creating a perfect harmony. When you shop, look for ripe avocados and fresh herbs—they make all the difference.

Rosemary Chicken Pitas, Avocado and Feta Pitas, Healthy Chicken Pita Sandwich, Quick Dinner Pita Ideas, Flavorful Chicken Recipes - Flat lay of boneless skinless chicken breast pieces, a small bunch of fresh rosemary sprigs, a whole shallot with its papery skin, two whole cloves of garlic, a ripe avocado diced, four thick slices of cooked bacon crumbled, four fresh round pita breads, crisp green lettuce leaves, halved ripe red tomatoes, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of lemon juice, lemon wedges quartered, a small white ceramic bowl of crumbled feta cheese, a small white ceramic bowl of honey, a small white ceramic bowl with red pepper flakes, a small white ceramic bowl of mixed fresh herbs such as dill, basil, and parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken breasts or thighs: Boneless pieces cook evenly and soak up all the rich flavors.
  • Extra virgin olive oil: Adds fruitiness and helps the chicken caramelize in the oven.
  • Shallot: Milder and sweeter than onions; gives subtle complexity without overpowering.
  • Garlic: Fresh grated garlic wakes up the chicken with its pungent aroma.
  • Fresh rosemary: The star herb here, lending piney, woody notes to the meat.
  • Smoked paprika and chili powder: Introduces gentle smokiness and a touch of heat.
  • Lemon wedges and juice: Brightens the dish and keeps it feeling fresh.
  • Avocado: Creamy texture contrasts perfectly with the crispy bacon.
  • Bacon: Thick cut for crunch and smoky richness.
  • Naan or pitas: Soft, warm, and perfect for stuffing with all those juicy ingredients.
  • Lettuce and tomatoes: Optional but add fresh crispness and balance.
  • Feta cheese: Tangy, salty, and perfect when softened into a smooth honey sauce.
  • Honey: Adds just the right amount of sweetness to cut through the tangy feta.
  • Herbs for the sauce: Dill, parsley, or basil brighten the sauce and add fresh green notes.
  • Red pepper flakes: A pinch adds subtle heat that wakes up the senses.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Rosemary Chicken Pitas with Avocado and Feta Recipe is how easy it is to tweak. I often switch up the herbs or swap naan for pita bread depending on what I have. Don’t be afraid to play around with it—you’ll find your own perfect version in no time.

  • Use chicken thighs: I switched to thighs once and was blown away by how juicy they stayed, especially under the broiler.
  • Make it spicy: Try adding cayenne or fresh jalapeño to the chicken marinade if you like heat.
  • Greens swap: Baby spinach or arugula work well if you want a peppery bite instead of lettuce.
  • Vegetarian twist: Swap chicken for grilled halloumi or roasted mushrooms for a completely different vibe.

Step-by-Step: How I Make Rosemary Chicken Pitas with Avocado and Feta Recipe

Step 1: Marinate and Roast the Chicken

First things first, preheat your oven to 425°F. Toss bite-sized chicken pieces with olive oil, shallot, garlic, fresh rosemary, paprika, chili powder, salt, and pepper directly on a baking sheet. Add lemon wedges for roasting—they infuse extra freshness without fuss. Bake for 15 minutes, give everything a quick toss to coat evenly, then roast another 5–10 minutes until cooked through. Switch your oven to broil and carefully broil the chicken for 1–2 minutes until the edges get that irresistibly charred kiss. Keep a close eye so it doesn’t burn.

Step 2: Whip Up the Honey Feta Sauce

While the chicken’s roasting, blend feta, lemon juice, honey, and red pepper flakes in a food processor until smooth and luscious. Finish by stirring in chopped fresh herbs—dill and parsley are my favorites. This sauce is the magic glue that brings everything together, so don’t skip it!

Step 3: Assemble Your Pitas

Warm your naan or pitas so they’re soft and pliable. Spread a good spoonful of the honey feta sauce inside each, then layer with lettuce, juicy tomato slices, the roasted chicken, diced avocado, and crispy crumbled bacon. Drizzle with more feta sauce and sprinkle extra fresh herbs for a beautiful finishing touch.

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Pro Tips for Making Rosemary Chicken Pitas with Avocado and Feta Recipe

  • Don’t overcrowd the baking sheet: Giving the chicken pieces space helps them roast instead of steam.
  • Watch the broiler closely: Chicken chars quickly under high heat, so stay near the oven to avoid burning.
  • Use ripe avocados: Soft but not mushy avocados provide that perfect creamy texture.
  • Warm the pita gently: Softening the bread in a warm oven or skillet makes rolling and folding so much easier.

How to Serve Rosemary Chicken Pitas with Avocado and Feta Recipe

Rosemary Chicken Pitas, Avocado and Feta Pitas, Healthy Chicken Pita Sandwich, Quick Dinner Pita Ideas, Flavorful Chicken Recipes - Two pita pockets filled with three main visible layers: a bottom layer of soft, light beige pita bread in an open position, a middle layer of leafy green lettuce and diced bright red tomatoes and avocado, and a top layer of dark brown, well-cooked spiced pieces with a drizzle of white sauce. The pitas rest on a wrinkled sheet of light brown parchment paper placed on a round white plate. Next to the pitas, there is a small white bowl filled with creamy white sauce, garnished with green herbs and red chili flakes, with a silver spoon resting beside it. The whole setup is arranged on a white marbled surface with a few scattered fresh basil leaves and herbs around. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these pitas with a sprinkle of freshly chopped parsley or dill—it brightens every bite and adds a pop of color. A few cracks of black pepper and an extra drizzle of that honey feta sauce make it feel indulgent. Sometimes, I add a handful of toasted pine nuts for crunch; it’s a little trick I picked up that really elevates the texture.

Side Dishes

When I’m serving these pitas, I usually go with a crisp cucumber and tomato salad dressed simply with lemon and olive oil—it keeps things light and fresh. Roasted carrots or sweet potato fries also make a lovely pairing if I want something warm and hearty on the side.

Creative Ways to Present

For a fun dinner party, I arrange the pita components buffet-style—lettuce, tomatoes, avocado, chicken, bacon, and honey feta sauce all laid out so guests can build their own. It’s interactive and looks gorgeous when garnished with fresh herbs. Also, wrapping the filled pitas in parchment paper tied with twine makes for cute, portable picnic bites.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. The avocado I add fresh to keep it from browning. Toasting pita before serving leftover chicken really helps revive the flexible texture and flavor.

Freezing

I haven’t frozen the avocado or assembled pitas since they don’t hold up well, but the roasted chicken freezes beautifully. Portion it out, freeze in airtight bags, then thaw overnight in the fridge to reheat for a quick meal later.

Reheating

Reheat chicken in a hot skillet or oven to get edges crisp again—avoid microwaving if you want to keep the chicken juicy and flavorful. Add avocado fresh after reheating so it stays creamy.

FAQs

  1. Can I use dried rosemary instead of fresh in this recipe?

    Absolutely! If you’re using dried rosemary, use about half the amount since it’s more concentrated. It’s best to crumble it between your fingers before adding to release the flavor evenly.

  2. What can I substitute if I don’t have naan or pita bread?

    Soft flatbreads like lavash or tortillas work well as a substitute. Just warm them gently so they’re pliable and won’t crack when filled.

  3. Is there a way to make this recipe dairy-free?

    Definitely! Swap the honey feta sauce for a dairy-free spread like mashed avocado mixed with lemon and herbs or a tahini-based sauce for a similar creamy tang.

  4. How spicy is this dish? Can I make it milder?

    The pellet of chili powder and paprika adds gentle warmth but nothing overwhelming. To keep it milder, reduce or omit chili powder and leave out red pepper flakes from the sauce.

  5. Can this recipe be prepped ahead of time?

    You can prep the chicken and honey feta sauce a day ahead and store them separately. Just add fresh toppings like avocado and tomatoes right before serving for the best taste and texture.

Final Thoughts

This Rosemary Chicken Pitas with Avocado and Feta Recipe quickly became a favorite in my kitchen because it’s fresh, flavorful, and downright comforting. I love how versatile it is—you can make it fancy or casual, depending on the night. Give it a try and I promise it’ll earn a spot in your weekly meal rotation too. And don’t forget to invite friends over—this is one recipe that’s even better when shared!

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Rosemary Chicken Pitas with Avocado and Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Lactose
Print Recipe

Description

This Rosemary Chicken and Avocado Bacon Pitas recipe features tender, herby chicken roasted to perfection and topped with creamy avocado, crispy bacon, and a flavorful honey feta sauce. Served in warm pitas with fresh lettuce and tomatoes, it’s an easy and delicious meal perfect for lunch or dinner.

Ingredients

Chicken and Filling

  • 1 pound boneless skinless chicken breasts 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, to taste
  • Black pepper, to taste
  • 1 lemon, quartered (for baking)
  • 2 tablespoons lemon juice
  • 1 avocado, diced
  • 4 slices thick cut bacon, cooked and crumbled
  • 4 fresh naan or pita breads, warmed
  • Lettuce, for serving
  • Tomatoes, for serving

Honey Feta Sauce

  • 6 ounces feta cheese
  • Juice from 1 lemon
  • 1 teaspoon honey
  • Red pepper flakes, to taste
  • 1/4 cup chopped fresh tender herbs (such as dill, basil, or parsley)

Instructions

  1. Preheat oven: Preheat your oven to 425° F to prepare for roasting the chicken with herbs and spices.
  2. Prepare chicken mixture: On a baking sheet, toss the chicken pieces with olive oil, chopped shallot, garlic, rosemary, smoked paprika, chili powder, salt, and black pepper. Add the lemon wedges to the sheet for roasting.
  3. Roast chicken: Bake the chicken mixture for 15 minutes, then toss and continue baking for another 10 minutes until cooked through. Switch the oven setting to broil.
  4. Broil chicken: Broil the chicken for 1-2 minutes until the edges char slightly. Watch closely to avoid burning.
  5. Make feta sauce: While chicken cooks, combine feta cheese, lemon juice, honey, red pepper flakes, and chopped herbs in a food processor. Blend until smooth and season to taste with additional chili flakes if desired.
  6. Assemble pitas: Spread a generous amount of honey feta sauce inside each warmed pita. Layer with lettuce, tomatoes, roasted chicken, diced avocado, and crumbled bacon.
  7. Finish and serve: Drizzle additional honey feta sauce and sprinkle fresh herbs on top before serving immediately.

Notes

  • Use chicken thighs instead of breasts for a juicier alternative.
  • Adjust chili powder and red pepper flakes for desired heat level.
  • Warm pitas gently in the oven or on a skillet for best texture.
  • Crisp bacon ahead of time to save cooking steps.
  • Fresh herbs in the sauce can be mixed according to preference for varied flavors.

Nutrition

  • Serving Size: 1 pita
  • Calories: 550 kcal
  • Sugar: 6 g
  • Sodium: 800 mg
  • Fat: 35 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Protein: 35 g
  • Cholesterol: 100 mg

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