Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 whole wheat pita bread
- For the herb ranch slaw:
- 1 cup shredded cabbage
- 1 cup grated carrots
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 cup ranch dressing
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper. Place chicken breasts on the pan, drizzle with olive oil, and season with paprika, garlic powder, salt, and pepper.
- Bake for 20-25 minutes until cooked through. Let rest for 5 minutes, then slice into strips.
- While chicken bakes, combine shredded cabbage, grated carrots, parsley, and dill in a large bowl. Add ranch dressing and lemon juice, toss to coat, and season with salt and pepper.
- Slice the baked chicken into strips. Cut pita bread in half and stuff with herb ranch slaw and chicken slices. Garnish with extra herbs or lemon if desired.
Notes
- Make the herb ranch slaw ahead of time for more flavor development.
- Store leftovers in an airtight container in the fridge for up to 2 days. Keep the slaw separate and assemble before serving to maintain crunch.
- Feel free to customize with additional vegetables or toppings like cucumbers, bell peppers, or feta cheese.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy American
- Diet: High Protein, Healthy
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg