Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into strips
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 whole wheat pita pockets
- For the herb ranch slaw:
- 1 cup shredded cabbage
- 1/4 cup chopped fresh herbs (parsley, cilantro)
- 1/4 cup ranch dressing
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Toss the chicken strips with 1 tablespoon of olive oil, paprika, garlic powder, oregano, salt, and pepper in a large bowl. Toss the sliced vegetables with remaining olive oil, salt, and pepper in another bowl.
- Arrange the seasoned chicken and vegetables on a baking sheet in a single layer. Roast for 20-25 minutes until the chicken is cooked through and vegetables are tender and slightly caramelized.
- While roasting, combine shredded cabbage with chopped herbs, ranch dressing, and lemon juice in a bowl. Mix until well coated. Refrigerate until ready to serve.
- Warm the pita pockets in the oven for a minute or two. Fill each pita with the roasted chicken and vegetables, then top with the herb ranch slaw. Serve immediately.
Notes
- Store leftover roasted chicken and vegetables in an airtight container in the fridge for up to 3 days. Keep the herb ranch slaw separate to prevent sogginess. Reheat the ingredients before filling the pitas for best results. For a fresh assembly later, reheat and add the cold slaw for added crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking/Roasting
- Cuisine: Healthy/Western
- Diet: High Protein,Low Carb
Nutrition
- Serving Size: 1 pita with filling
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg