Ingredients
Scale
- 2 pounds 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 cup cherry tomatoes, halved
- Fresh herbs (parsley, dill)
- For the Ranch Slaw:
- 1 cup shredded cabbage
- 1/2 cup chopped fresh herbs (parsley, dill)
- 1/4 cup ranch dressing
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 400°F (200°C). Toss chicken with olive oil, paprika, garlic powder, salt, and pepper.
- Arrange chicken on a sheet pan and bake for 20-25 minutes until cooked through.
- Meanwhile, prepare the ranch slaw by mixing shredded cabbage, herbs, ranch dressing, and lemon juice in a bowl.
- Once chicken is cooked, slice into strips and assemble in pita pockets with lettuce, cherry tomatoes, and herb ranch slaw.
- Serve immediately, garnished with extra herbs if desired.
Notes
- You can substitute grilled chicken for baked to add a smoky flavor.
- For a dairy-free version, replace ranch dressing with a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: American
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 pita pocket
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg