Ingredients
Scale
- 1 pound boneless skinless chicken breasts or thighs
- 4 whole pita bread pockets
- 1 cup shredded lettuce
- 1/2 cup chopped fresh herbs (parsley, cilantro, dill)
- 1 cup shredded cabbage and carrots
- 1/2 cup ranch dressing
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss chicken with olive oil, paprika, garlic powder, salt, and pepper.
- Arrange chicken on a sheet pan and roast for 20-25 minutes until cooked through.
- Meanwhile, prepare the ranch slaw by mixing shredded cabbage, carrots, herbs, and ranch dressing in a bowl.
- Once chicken is cooked, let it rest for 5 minutes, then slice into strips.
- Warm pita bread slightly and stuff with sliced chicken, herb ranch slaw, and shredded lettuce.
- Serve immediately for a fresh, flavorful meal.
Notes
- You can substitute chicken with turkey or tofu for variety.
- Adjust herbs and dressing amount to taste for personalized flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake, assemble
- Cuisine: American, Mediterranean-inspired
- Diet: Gluten-Free option available with gluten-free pita
Nutrition
- Serving Size: 1 pita pocket
- Calories: 430 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg