This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
If you’re wondering what’s for dinner, seriously, look no further. This is the most delicious and flavorful meal I’ve had in a while and – it was quick AND easy. If you are a fan of falafel and Greek food, this has that feel. Give it a try. You won’t be disappointed!
Hey Jeannette,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
I used Stonefire original naan to go with this recipe. I recommend doubling the spices and going with 2 lb chicken. Trust me, it is so good- you will want more. Definitely one of my favorites by HBH to date!!
Hey Anna,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
Pretty easy and a change from our usual chicken tacos. Kids liked it. ?(one thought Feta was too lemony, but I added extra lemon to try to thin out the cheese a bit.. my mistake) what else would you add to thin, cream?
I love your recipes but this one missed the mark for me. Feta was over powering and textured like a paste. Maybe I missed something but feta still was too strong.
Hey Martha,
So sorry you did not enjoy the recipe, was there anything you may have adjusted? Let me know if I can help in anyway! xTieghan
Martha – I had the same issue and then saw a response that said you needed to use the feta block in water to get that creamy consistency. I added more honey, black pepper and olive oil and that really softened the sharp, heavy taste of the feta.
Hey Lara,
Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! To ensure the feta is creamy you want to make sure you are using block feta in water. You can add olive oil or use the brine from the feta to thin it out. I hope this helps for next time! xTieghan
AAAhhh! I was going to email you about the consistency of the feta sauce and then saw your response to Lara. Now I know why mine was more like a ricotta cheese consistency than what you did. I had no idea you needed to buy the block fetta in water – makes more sense now. I added some lemon zest, more honey, black pepper and some olive oil to soften the feta taste and it came out yummy!
With that said, this was absolutely delicious! The flavors went so incredibly well together. My husband couldn’t stop eating it! I will make this again and again and again! It was just brilliant!
Hey Donna,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
This was DELICIOUS! I made it with 1.5 lb of meat thinking we’ll have leftovers, but nope–my 7 and 9 year olds devoured it. I used chili seasoning from TJ’s to tone down the possible heat for them and it tasted great. It came together really quickly and I’ll definitely be making it again. Thank you!
Hey Christianna,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
If I wanted to switch out the protein, what would you recommend switching the chicken for 🙂
Thanks!
Hey Morgan,
I think shrimp would also be great here. I hope you love the recipe, please let me know if you give it a try! xTieghan
Literally insane. I closed my eyes and smiled while i ate it. So many amazing textures, and the flavor was so abundant. The best part is this chicken can be used in so many different way, I’ll be using this chicken in many different things… adding the leftovers into an Alfredo sauce for tomorrow’s dinner
Hey Krista,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
We made these once last week and are planning on making them again tomorrow night! I’ve never made a recipe from Half-Baked Harvest that I haven’t loved, but this one is extra special. SO DELICIOUS!! You will not be disappointed and it is so easy and simple to make! Thanks for being our go-to recipe book when we are stumped on what to make in the kitchen.
Hey Claire,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
Making these tonight. Any suggestions if I don’t have a food processor? Also, how should I cook the pita?
Hey Susie,
You can use a blender instead of a food processor. The recipe for the pita is located in this cookbook: https://shopstyle.it/l/br1Kg
Please let me know if you give the recipe a try!! xTieghan
OMG!!! These are SO delicious I can hardly stand it. My son, who is quite the foodie, will be visiting from TX this summer and I cannot wait to make these for him!
Feta cheese is the absolute bomb in anything and how can you go wrong with bacon and avocado…I’m drooling all over again!
Hey Kathy,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
I made this tonight and it was super yummy! I had an issue with the honey’d feta not coming together very smoothly, but I went ahead and added some plain Greek yogurt and that made it smooth out and everyone loved it. Thanks for all the great recipes!
Hey Raychel,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
I want to make this with the shredded rotisserie chicken I have in the fridge – ideas to adjust and still make the chicken taste good using that? Maybe put it in oven with the ingredients and still chat a bit on broil? Or maybe that doesn’t work??
Hey Amanda,
I think if you pop the chicken under the broiler with the seasonings this should work just fine for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi, we really liked these!
Do you mix the lemon rinds in with chicken when you stuff the pitas?
Also, I mixed the herbs with the feta and it was a beautiful green color which we loved. My pitas kind of tore as I was stuffing them but still great. Thanks!
Hey Kate,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! I like to use the lemons just to infuse the chicken:) xxTieghan
We liked it so much we had it 2 days in a row! The seasoned rosemary oil is GREAT. On day 2 we did the same recipe only with salmon. (bit less cook time)..
Hey Cindy,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan
This was so good! My husband was drooling over the chicken and I was drooling over the feta. Thank you for the amazing recipe. I will definitely be making it again.
Hey Erica,
Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan
Hi! Mom of three who just looked in the fridge and realized forgot to buy feta! Anything that might work as a substitute? I have mozzerella, cheddar and sour cream.
Amazing! Didn’t have any tomatoes so had without but imagine they will take this sandwich to another level. The feta sauce is so good!
Hey Sarah,
Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. Have the best weekend:) xTieghan
Hey Mary,
Unfortunately, mozzarella and cheddar won’t really give you the sauce you are looking for. You could use the sour cream, I would probably add a little extra lemon and honey:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thanks for always sharing such amazing recipes! Your site is my go-to when I’m looking for something new.
But I think your directions for the sauce are a little confusing…you say to “combine all ingredients in a food processor” – which I did, and then when my sauce turned out green (not pure white like yours), I re-read the directions which say to “top with mixed herbs”. I’m sure it will still be tasty, but did you mean to say “combine honey, feta, and lemon juice in a food processor and then top with remaining ingredients”? Otherwise how is your sauce still white and mine green, lol? 🙂
Hey Bethany,
So sorry for any confusion, I note to “then top with mixed herbs”. So yes, you only want to blend the feta, honey, and lemon juice. Thanks for giving the recipe a try!! xTieghan