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
- Fresh herbs (parsley, dill)
- For the herb ranch slaw:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh herbs (parsley, dill)
- 1/2 cup ranch dressing
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Rub chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
- Arrange chicken on a baking sheet and roast for 20-25 minutes until cooked through.
- While the chicken cooks, prepare the slaw by mixing shredded cabbage, carrots, herbs, ranch dressing, and lemon juice in a bowl.
- Slice the roasted chicken into strips.
- Slice open pitas and fill with chicken strips and generous spoonfuls of herb ranch slaw.
- Serve immediately with extra lemon wedges and herbs.
Notes
- For extra flavor, marinate the chicken with your favorite spices overnight.
- Use Greek yogurt instead of ranch for a healthier alternative.
- Serve with your favorite hot sauce for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roasting, assembling
- Cuisine: American
- Diet: Healthy, Quick
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 80 mg