Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 whole wheat pita pockets
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1 cup shredded cabbage
- ½ cup chopped fresh herbs (parsley, cilantro, dill)
- ¼ cup ranch dressing
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C). Mix garlic powder, paprika, salt, and pepper in a small bowl. Rub over chicken breasts and drizzle with olive oil. Set aside.
- Arrange seasoned chicken on a parchment-lined baking sheet. Bake for 20-25 minutes until cooked through and juices run clear.
- While the chicken bakes, combine shredded cabbage, fresh herbs, ranch dressing, and lemon juice in a bowl. Toss well to coat evenly.
- Let cooked chicken rest for a few minutes, then slice. Warm the pitas slightly. Layer with lettuce, cherry tomatoes, sliced chicken, and herb ranch slaw. Fold and serve immediately.
Notes
- For extra crispy chicken, finish in an air fryer for 3-5 minutes.
- Adjust seasoning to taste, adding more herbs or spices as preferred.
- You can substitute chicken thighs for breasts, increasing cooking time to 30-35 minutes.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Bake, Roast
- Cuisine: American
- Diet: Healthy, Low Carb
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 410 kcal Kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg