Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 pita bread pockets
- 1 cup shredded lettuce
- 1/2 cup cherry tomatoes, halved
- Fresh herbs (parsley, dill)
- For the Herb Ranch Slaw:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup ranch dressing
- 1 tablespoon chopped fresh herbs (parsley, dill)
Instructions
- Preheat oven to 400°F (200°C). Toss chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
- Arrange chicken on a sheet pan and bake for 20-25 minutes until cooked through.
- While chicken cooks, prepare the herb ranch slaw by mixing cabbage, carrots, ranch dressing, and herbs in a bowl.
- Warm pita bread in the oven for 3-5 minutes.
- Slice the cooked chicken and stuff into pita pockets along with lettuce, cherry tomatoes, and herb ranch slaw.
- Serve immediately with lemon wedges for a fresh finish.
Notes
- Adjust spice levels to taste.
- Can substitute chicken with tofu or beef strips.
- For extra crunch, add sliced cucumbers or radishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking, assembly
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 pita with chicken
- Calories: 430 Kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg