Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 pita bread pockets
- Fresh herbs (parsley, cilantro, or dill) for garnish
- For the Herb Ranch Slaw:
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh herbs (parsley, dill, chives)
- 1/2 cup ranch dressing
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub over chicken breasts and place on a parchment-lined baking sheet.
- Bake for 20-25 minutes until cooked through. Rest for 5 minutes then slice into strips.
- Meanwhile, prepare the herb ranch slaw: in a large bowl, combine shredded cabbages, carrots, chopped herbs, lemon juice, ranch dressing, salt, and pepper. Toss to coat evenly.
- Warm pita bread slightly. Fill each pita with sliced chicken and a generous spoonful of the herb ranch slaw. Garnish with additional herbs if desired.
Notes
- Store cooked chicken and slaw separately in airtight containers for up to 2 days.
- Reheat chicken before assembling the pitas. Toast pita bread for a warm serving.
- Add optional toppings like sliced cucumbers, tomatoes, or avocado for extra flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Bake, Toss
- Cuisine: American
- Diet: Healthy, Nut Free
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 80mg