Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 pita breads
- Herb ranch slaw (see recipe below)
- Optional toppings: sliced cucumbers, cherry tomatoes, fresh herbs
Instructions
- Preheat your oven to 400°F (200°C). In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over the chicken breasts. Drizzle with olive oil.
- Place the seasoned chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until fully cooked and juices run clear. Let the chicken rest for 5 minutes before slicing into strips.
- While the chicken is baking, prepare the herb ranch slaw by combining shredded cabbage, grated carrots, chopped fresh herbs (parsley, dill, chives), and mixing with ranch dressing flavored with herbs. Refrigerate to meld flavors.
- Warm the pita breads slightly in the oven or on a skillet. Slice the cooked chicken into strips. Fill each pita with chicken slices, top with herb ranch slaw, and add optional fresh toppings like sliced cucumbers or cherry tomatoes. Serve immediately.
Notes
- Marinate the chicken in your favorite spices or add a squeeze of lemon before baking for extra flavor.
- Use whole wheat pitas and homemade herb ranch slaw to make the dish healthier.
- Prepare the slaw in advance for quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 380 kcal Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg