Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 pita bread pockets
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- For the Herb Ranch Slaw:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 cup ranch dressing
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, mix olive oil, paprika, garlic powder, salt, and pepper. Rub over chicken breasts.
- Place chicken on the sheet pan and bake for 20-25 minutes until cooked through.
- While chicken bakes, prepare the herb ranch slaw by tossing shredded cabbage, carrots, parsley, dill, and ranch dressing in a bowl.
- Warm pitas in the oven or microwave.
- Slice cooked chicken and stuff into pita pockets along with lettuce, cherry tomatoes, and a generous spoonful of herb ranch slaw.
- Serve immediately and enjoy a fresh, flavorful meal.
Notes
- You can substitute chicken breasts with thighs for more flavor.
- Feel free to add sliced cucumbers or red onions to the slaw for extra crunch.
- This recipe is perfect for meal prep and can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: American
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 pita filled with chicken and slaw
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg