Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, sliced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 pita bread pockets
- Herb ranch slaw (recipe below)
- Fresh vegetables (cucumbers, tomatoes, lettuce)
Instructions
- Preheat your oven to 400°F (200°C). Toss the sliced chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Spread evenly on a lined sheet pan.
- Bake for 15-20 minutes or until cooked through and slightly browned, turning once halfway through.
- Meanwhile, prepare the herb ranch slaw by mixing shredded cabbage and carrots with ranch dressing, then stir in chopped fresh herbs like dill and parsley.
- Warm the pita bread in the oven or microwave. Slice the cooked chicken and assemble inside pita pockets with the herb ranch slaw and fresh vegetables. Serve immediately.
Notes
- You can prepare the chicken and slaw ahead of time and assemble the pitas just before serving for maximum freshness.
- Use whole wheat pita for a healthier option or gluten-free if needed.
- Leftover cooked chicken can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Oven Baking
- Cuisine: American, Mediterranean-inspired
- Diet: Healthy, Dairy-Free Option
Nutrition
- Serving Size: 1 pita with filling
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 75mg