Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 pita bread pockets
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh herbs (parsley, dill)
- 1/2 cup ranch dressing
Instructions
- Preheat oven to 400°F (200°C). Toss chicken thighs with olive oil, paprika, salt, and pepper. Spread on a sheet pan.
- Bake for 25-30 minutes until cooked through and crispy.
- Meanwhile, prepare the slaw by mixing shredded cabbage, carrots, herbs, and ranch dressing in a bowl.
- Slice cooked chicken into strips. Warm pita bread slightly in the oven or skillet.
- Fill pita pockets with sliced chicken and generous amounts of herb ranch slaw. Serve immediately.
Notes
- Feel free to substitute chicken thighs with chicken breasts or plant-based options for a vegetarian version.
- Adjust ranch dressing for more or less creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Bake, assemble
- Cuisine: American
- Diet: Healthy, High-protein
Nutrition
- Serving Size: 1 pita pocket
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg