Name: Rosemary Chicken and Avocado Bacon Pitas Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 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; 2 tablespoons lemon juice; 1 avocado, diced; 4 slices cooked thick cut bacon, crumbled; 4 fresh naan or pita breads, warmed; Lettuce for serving; Tomatoes for serving; 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

Jump to Recipe· 4.6 from 12 reviews

If you’re craving a meal that’s bursting with flavor, quick to put together, and just a little bit fancy, you’re going to love this Rosemary Chicken and Avocado Bacon Pitas Recipe. I stumbled upon it on a lazy weekend when I wanted something hearty but not heavy, and it quickly became a go-to in my kitchen. Trust me, once you try these pitas loaded with tender rosemary chicken, creamy avocado, crispy bacon, and that dreamy honey feta sauce, you’ll want to make them again and again.

🤎

Why This Recipe Works

Balanced Flavors: The rosemary chicken’s herby warmth pairs beautifully with the creamy avocado and smoky bacon, creating perfect flavor harmony.
Quick & Easy: This recipe comes together in about 35 minutes, ideal for busy weeknights or casual gatherings.
Versatile Ingredients: You can easily swap chicken breasts for thighs or swap naan for pitas, making it adaptable to what you have on hand.
Delicious Sauce: The honey’d feta sauce adds a tangy-sweet kick that elevates every bite and keeps it interesting.

Rosemary Chicken and Avocado Bacon Pitas, flavorful pita recipes, quick weeknight dinner ideas, healthy chicken pitas, bacon avocado sandwiches - 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

Ingredients & Why They Work

Every ingredient here plays a starring role. When you combine the fresh herbs, smoky spices, and rich textures, the result is a loaded pita sandwich that doesn’t just fill you up but feels like a special treat. Plus, shopping for fresh rosemary and ripe avocados really brings this to life.

Chicken breasts or thighs: I usually pick thighs for more juiciness, but breasts work great and cook a bit faster.
Extra virgin olive oil: Adds richness and helps the chicken brown beautifully.
Shallot: Sweeter and milder than onions, it mellows during baking and adds a subtle bite.
Garlic: Use fresh, finely chopped or grated for max flavor without big chunks.
Fresh rosemary: This herb is the star, infusing the chicken with that classic piney, earthy aroma. If you don’t have fresh, dried works well too.
Smoked paprika and chili powder: These add depth and a gentle smoky warmth without heat overload.
Kosher salt and black pepper: Seasoning basics that bring out all the flavors.
Lemon wedges and juice: Adds brightness and balances the richness.
Avocado: Creamy texture that cools everything down – just make sure it’s ripe!
Bacon: I go for thick-cut for that perfect crunch and bold flavor.
Fresh naan or pita bread: Soft and slightly chewy, perfect for stuffing.
Lettuce and tomatoes: Freshness and color to liven up each bite.
Feta cheese, honey, lemon juice, herbs, red pepper flakes: Together these make the honey’d feta sauce that ties it all beautifully.

📝

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

I love that this Rosemary Chicken and Avocado Bacon Pitas Recipe is super flexible. I often play with it depending on what I have, and you should too — that’s really part of the fun!

Make it spicier: If you like a bit of heat, I sometimes add a pinch of cayenne or swap the chili powder for chipotle powder. It adds a subtle smoky burn that wakes everything up.
Vegetarian twist: Grill or roast thick slices of portobello mushrooms instead of chicken and add a few extra herbs to the feta sauce.
Swap bread: I’ve done this with gluten-free wraps or even hollowed-out bell peppers for a low-carb version – equally delicious!
Add crunch: Toasted nuts like pine nuts or almonds sprinkled on top add a lovely crunch and extra flavor.

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

Step 1: Prep the chicken with herbs and spices

Start by cutting your chicken into bite-sized pieces — I like smaller chunks because they’re easier to load into the pita and ensure every mouthful is packed with flavor. Toss the chicken with olive oil, finely chopped shallot, garlic, fresh rosemary, smoked paprika, chili powder, salt, and pepper in a bowl. Give it a good stir so every piece is evenly coated. Then add the lemon wedges right on top to roast alongside the chicken.

Step 2: Roast and broil for perfect texture

Pop the chicken onto a baking sheet and bake at 425°F for about 15 minutes, then toss for even cooking and bake an additional 5-10 minutes until fully cooked. Here’s the trick I learned the hard way: switch your oven to broil at the very end and broil for 1-2 minutes, keeping a close eye so the edges char slightly. This adds a lovely smoky crust that really makes it special.

Step 3: Whip up the honey’d feta sauce

While the chicken cooks, throw the feta, lemon juice, honey, red pepper flakes, and fresh chopped herbs into a food processor or blender and pulse until smooth. This sauce is one of my favorite parts — tangy, sweet, and herbaceous all at once. Taste and adjust seasoning if necessary, then set aside.

Step 4: Assemble the pitas like a pro

Warm your naan or pita breads just before assembling. Spread a generous layer of the honey’d feta sauce inside each pita, then layer on crisp lettuce and juicy tomatoes. Add your roasted rosemary chicken, diced creamy avocado, and sprinklings of the crispy crumbled bacon for that ultimate salty crunch. Drizzle over more feta sauce and scatter some herbs on top for a pretty, tasty finish.

💡

Pro Tips for Making Rosemary Chicken and Avocado Bacon Pitas Recipe

Use Fresh Herbs: Fresh rosemary adds so much more aroma and flavor than dried; if you only have dried, double the amount.
Don’t Overcook Chicken: Check early and often—overcooked chicken can get dry, so trust your oven and feel for juiciness.
Broil at the End: That quick broil step is what brings the perfect charred edges without drying everything out.
Ripen Your Avocado: Use ripe avocados for creaminess; if they’re not ready, try adding a squeeze of lemon to brighten them up.

How to Serve Rosemary Chicken and Avocado Bacon Pitas Recipe

Garnishes

I usually top these pitas with an extra sprinkle of fresh herbs like parsley or dill because it adds that pop of color and freshness. A few red pepper flakes on top also add a nice little kick if you like spice. Sometimes, I toss in thinly sliced red onions for crunch and tang—it’s surprisingly great!

Side Dishes

To keep things light but satisfying, I often serve these pitas with a simple cucumber and tomato salad dressed with lemon and olive oil. Roasted sweet potatoes or crispy fries also work well if you want something a bit heartier. And if you’re in the mood, a chilled glass of crisp white wine pairs perfectly.

Creative Ways to Present

For fun gatherings, I’ve laid out a “build-your-own pita” bar with bowls of all the fillings, letting everyone assemble their own. It’s not only interactive but a great way to cater to different tastes. Wrapping pitas in parchment paper tied with twine also makes them travel-friendly and pretty for picnics or casual lunches.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken, bacon, and sauce separately in airtight containers in the fridge—they keep well for up to 3 days. Avoid assembling the pitas ahead because the bread can get soggy quickly, especially with the sauce and avocado.

Freezing

I’ve frozen cooked chicken chunks before, wrapped tightly, and they reheat nicely. However, I do not recommend freezing the avocado or the fresh pita bread, as their texture suffers. The honey’d feta sauce is best fresh but can be frozen in small portions if really needed.

Reheating

For reheating, I warm the chicken gently in a skillet with a splash of olive oil to keep it juicy and reheat bacon briefly in the oven to regain crispness. Warm the pita separately in a toaster oven or skillet. Add fresh avocado and sauce right before serving to keep things fresh and creamy.

FAQs

Can I make the Rosemary Chicken and Avocado Bacon Pitas Recipe gluten-free?

Absolutely! Swap the regular pita or naan breads for gluten-free versions, which are widely available these days. The other ingredients are naturally gluten-free, so just double-check sauces or seasonings if you’re using pre-mixed spices.
Is it okay to use dried rosemary instead of fresh?

Yes, dried rosemary works fine—just use about half the amount since dried herbs are more concentrated. Crush dried rosemary between your fingers before adding to release more flavor.
Can I prepare this recipe without a food processor for the honey’d feta sauce?

Definitely! You can mash the feta with a fork and whisk in the lemon juice, honey, and herbs by hand. It won’t be quite as smooth, but it’ll still taste amazing.
What’s the best way to store leftovers?

Store the chicken, sauce, and bacon separately in airtight containers in the fridge for up to 3 days. Keep veggies and bread separate to avoid sogginess, and assemble fresh when ready to eat.

Final Thoughts

This Rosemary Chicken and Avocado Bacon Pitas Recipe holds a special place in my kitchen because it’s one of those perfect meals that feels like a little celebration without all the fuss. It’s quick enough for a weeknight but impressive enough for friends or family. I can’t recommend it enough if you want a flavorful, fun meal that’s a step above your usual sandwich routine. Give it a shot, and I bet it’ll become a favorite in your house, too!