Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano or thyme
- Salt and pepper to taste
- 4-6 pita bread pockets
- Herb ranch slaw (recipe below)
- Optional toppings: sliced cucumbers, tomatoes, red onion, or feta cheese
Herb Ranch Slaw
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ¼ cup chopped fresh herbs (parsley, dill, chives)
- ½ cup ranch dressing
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or a silicone baking mat.
- Mix paprika, garlic powder, onion powder, oregano, salt, and pepper in a small bowl. Rub evenly over chicken and drizzle with olive oil.
- Place seasoned chicken on the prepared sheet pan and bake for 20-25 minutes until cooked through. Rest for 5 minutes before slicing.
- While the chicken bakes, prepare the herb ranch slaw by combining shredded cabbage, carrots, herbs, ranch dressing, and lemon juice. Chill until ready to serve.
- Warm pita bread briefly in the oven or on a skillet.
- Layer sliced chicken inside each pita, top with herb ranch slaw, and add optional fresh toppings like cucumbers, tomatoes, or feta cheese.
Notes
- Make sure to slice the chicken into strips or small pieces for easy filling.
- You can prepare the chicken and slaw ahead of time for quicker assembly.
- Reheat leftovers in an air fryer or microwave for best results.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baking, Assembling
- Cuisine: Mediterranean, American
- Diet: High-Protein, Nut-Free
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg