Ingredients
Scale
- 2 large chicken breasts
- 4 pita bread pockets
- 1 cup shredded cabbage
- 2 tablespoons chopped fresh herbs (parsley, dill)
- 1/2 cup ranch dressing
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season chicken breasts with olive oil, garlic powder, salt, and pepper.
- Place chicken on a sheet pan and bake for 20-25 minutes until cooked through.
- While chicken bakes, mix shredded cabbage, herbs, and ranch dressing to make the slaw.
- Once chicken is cooked, let it rest for 5 minutes, then slice it thinly.
- Warm pita pockets slightly, then stuff with sliced chicken and herb ranch slaw.
- Serve immediately with additional herbs if desired.
Notes
- Adjust the spice level with additional herbs or hot sauce.
- For a vegan version, substitute chicken with grilled vegetables or tofu.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, assembling
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg