Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 whole wheat pitas
- 2 cups shredded lettuce or cabbage (for slaw)
- 1 cup cherry tomatoes, halved
- Fresh herbs (parsley, cilantro) for garnish
Herb Ranch Slaw
- 1/2 cup ranch dressing
- 2 tablespoons chopped fresh herbs (dill, parsley, chives)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Mix olive oil, paprika, garlic powder, salt, and pepper. Brush onto chicken breasts and place on a parchment-lined sheet pan.
- Bake for 20-25 minutes until cooked through. Rest for 5 minutes, then slice into strips.
- In a bowl, combine ranch dressing, herbs, lemon juice, salt, and pepper. Toss with shredded lettuce/cabbage and cherry tomatoes to make the slaw.
- Gently warm pitas in the oven or microwave. Fill each pita with sliced chicken, top with herb ranch slaw, and garnish with extra herbs. Serve immediately.
Notes
- Store leftover cooked chicken and slaw separately in airtight containers for up to 3 days.
- Reheat chicken before assembling pitas. Prepare ingredients in advance for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Bake, Assembling
- Cuisine: American
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg