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Our 2021 Mother’s Day Menu and Entertaining Tips.
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Keeping dinner fun with these quick and easy Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce. Flavorful rosemary lemon chicken stuffed inside fresh pitas with all the “extras”….delicious salty creamy feta sauce, chunks of avocado, and crispy bacon. This loaded pita is SO GOOD and makes for a fun, delicious, and different weeknight dinner. Serve each pita with homemade fries for a meal that everyone will truly love. Perfect for the warmer months ahead.
Ingredients
- Boneless, skinless chicken breasts
- Extra virgin olive oil
- Shallot
- Garlic
- Fresh rosemary
- Smoked paprika
- Chili powder
- Kosher salt and black pepper
- Lemon wedges
- Avocado
- Thick cut bacon
- Fresh naan
- Lettuce and tomatoes
- Feta cheese
- Lemon
- Honey
- Red pepper flakes
- Dill, basil, parsley
I’m not sure if you guys remember me saying this. But I actually avoid sharing sandwich recipes – for the sole reason that I hate photographing them.
I think more than anything, it’s a fear I’ve put into my head. I convinced myself that I can’t take a delicious-looking photo of a sandwich. But recently I’ve been pushing past my fears and embracing fun sandwiches like these pitas.
Why? Well, for two reasons. First and foremost, I get bored really, really quickly. And when it comes to recipes, if things are feeling boring, I have to switch them up. So, these sandwiches are a switch-up. Especially seeing as I have only a small handful of sandwiches in our recipe archives.
Second, I realized that my mind is what’s been holding me back from all the delicious sandwiches out there. And let’s be real, there are some truly DELICIOUS sandwiches to be made. So here we are…stuffed pitas, a new favorite!
The idea…
These sandwiches started out totally different. As I was making them I just kept changing things here and there based on what was sounding best in my mind. Clearly, my brain works in odd ways.
So at first, these started out a little more…Plain Jane I would say. But then things like avocado and bacon were added. I ended up finishing with this fun, quick, and easy pita combo.
And it’s just about perfect. Simple ingredients, GOOD flavors, and just the right amount of textures with double the amounts of sauce.
And while I did actually struggle with the photos a bit, I figured them out and ended up loving every last detail of these quick chicken pitas.
Here’s the quick and simple process…
Start with the chicken. It’s tossed up with a mix of fresh rosemary, paprika, chili powder, and lemon. Not a lot of ingredients, but when using a potent herb like rosemary, I don’t like to use competing flavors. So although it may seem simple, trust me, the flavor is all there.
I like to roast the chicken, but you could easily grill and shred it too – especially if the weather is nice. That would be delicious!
While the chicken is cooking, I like to make the creamy feta sauce. And you guys…this sauce is the secret extra special touch to these pitas. It’s just feta cheese whipped together with lemon and honey until it gets nice and creamy. I LOVE the salty feta with the sweet honey, it has to be one of my favorite flavor combinations.
I spoon the feta sauce into a bowl, then top with a lite drizzle of olive oil (or you could do more honey too). Then add fresh tender herbs like dill and basil, and chili flakes to offset that sweetness.
SO DELICIOUS. Sorry for the caps, but I’m kind of into showing my excitement for these today!
Finish them up…
So the rest is really just stuffing each pita with all the ingredients. I start with the feta, then add shredded romaine, avocado, bacon, and tomato. Add the chicken, then more lettuce, avocado, and bacon. Finish with even more of that feta sauce and lots of fresh herbs. I’m obsessed with herbs as we are entering into herb season. They always add such a delicious and fresh finish to recipes!
Part of the reason I made these is because my brother Creighton is currently here in Colorado. Stuffed pitas are his favorite, so I knew he’d be excited over these. And trust me, he was! So much so that I think I’m going to do some lamb stuffed pitas today. Creighton keeps telling me that I really need to start cooking with lamb.
But for now, we’ve got these delicious chicken pitas. Herby rosemary chicken, salty-sweet feta, and crispy bacon…one of the best combinations of flavor. Beyond good and great for the warmer months ahead, since this is basically just a yummy chicken salad stuffed pita!!
Looking for other fun spring and summer sandwiches, try these:
Antipasto Mozzarella Sandwich with Lemony Basil Pesto
Artichoke and Broccoli Pesto Brie Panini with Thyme Honey
Everything Cheddar Tomato Bacon Grilled Cheese
Lastly, if you make these Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Rosemary Chicken and Avocado Bacon Pitas with Honey Feta Sauce
Servings: 4 pitas
Calories Per Serving: 908 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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'd 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
- 1. Preheat the oven to 425° F. 2. 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!3. 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.
This post was originally published on May 5, 2021
This was a hit! Next time I’ll double the chicken since everyone wanted seconds. I also separately roasted some cauliflower that I included in the pita. I did have to add a few tbsps of water to the feta mixture to get the desired consistency.
Thanks for another yummy recipe! Love these healthy-ish recipes!
Hey Sara,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Hello! I made this recipe last night. Yum! I did have a question about the 2 tablespoons of lemon juice mentioned after the lemon wedges. The 2 tablespoons of lemon juice are not mentioned in the recipe directions. Should that be added to the ingredients that are put on the chicken (olive oil, garlic, shallot, spices, etc.)? Also, the feta dip said juice of one lemon… I could not get the consistency of my feta dip to look anything like the one pictured until I added at least 5 tablespoons of lemon juice (which was several lemons). Am I missing an ingredient? Any help would be appreciated! Thank you!
Hey Bethany, yes the 2 tbs lemons juice should be added to the chicken. Recipe is fixed! And then to thin your sauce, you can use additional lemon juice or add in olive oil or water.
So glad you enjoyed!! let me know if you have other questions! xx
These were really good. Used tortillas instead of pitas. Marinated the chicken in the oil and spices for about 30 minutes for a little more flavor. And I made double the sauce. Will definitely make it again, Thanks Teighan
Hey Maria,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
My feta sauce came out more like a thick spread. How did you get yours so creamy. Did I not blend long enough or did u add lots of lemon or any water?
Hey Hellen,
Thanks for giving the recipe a try, next time blend the feta longer, you can also had more lemon or water to get it to reach the desired consistency. I hope this helps for next time! xTieghan
Can I use lime instead of lemon?
Hey Kelly,
Sure, lime would also work here! I hope you love the recipe, please let me know if you give it a try! xTieghan
The recipe steps don’t mention the rosemary? I assume it would be mixed in with the other ingredients in step 1 with the chicken before placing in the oven on the baking sheet?
Hey Dena,
Sorry for the confusion, yes you will add it with the chicken! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Suggestions on the pita? Do you use a certain brand or do you make it from scratch? I’m never satisfied with store bought pita/naan so would love suggestions.
Hey Maddie,
I use the pita recipe from this cookbook: https://shopstyle.it/l/br1Kg
I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m planning on making this tomorrow-…but instead of pita, I’m using soft flour tacos. ..and maybe using any leftover sauce as a dip for toasted taco wedges the next day!
Looks fabulous and full of flavor !
Hey there,
Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan
Sounds delish, totally will be making these soon!
The pictures are AMAZING!!! Glad you pushed thru the fear and gifted these pita photos to the rest of us! Yay!
Hey Toni,
Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan
Any sub for feta? Would goat cheese work?
Hey Lisa,
Goat cheese would be fantastic here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Good Morning.
So want to make these but wonder what to sub for the shells. He is off all starch..
Any suggestions? Did receive some Keto Cauli Sandwich thins..I could toast and pile up, maybe? Very little to none VIT K but will improvise. And adjust any sugars.
Yes it sounds like I am totally redoing..but have to make things he can eat..using your recipe as a base. I am running out of ideas so this looked promising.
thanks much
Thanks
Hey there,
I would just adjust to what you need in the recipe. I hope you love the flavors:) xTieghan
Hii! I love this recipe, what size food processor do you have??
Hey Gianna,
Here is the link for my food processor: https://rstyle.me/+3vXL3hYgnoOUhSsI7tuEmg
Please let me know if you have any other questions! xTieghan
Hi, is there anything else i can substitute for Rosemary as my daughter doesnt like it in the food, understand if there isnt, thx
Hey Marion,
You can use another herb in place of the rosemary, something like oregano would be great! I hope you love the recipe, please let me know if you give it a try! xTieghan
I’m so glad you added a sandwich recipe! We love sandwiches!! What about burgers? I’m sure your have some amazing flavor combos 🙂 can’t wait to try these!
Thanks! I do have a few burger recipes:
https://fett-weg.today/?s=burger
Please let me know if you have any other questions! xTieghan
Will be making this with few subs perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Thanks Ramya, I hope you love the recipe!