Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 pita breads
- 1 cup chopped fresh herbs (parsley, cilantro, dill)
- 1 cup shredded cabbage
- 1/2 cup sliced carrots
- 1/2 cup ranch dressing
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts with garlic powder, paprika, salt, and pepper.
- Arrange chicken on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until cooked through.
- While chicken bakes, prepare the slaw: in a bowl, combine chopped herbs, cabbage, carrots, and ranch dressing. Mix well.
- Slice baked chicken into strips.
- Warm pita breads slightly in the oven or microwave.
- Assemble pitas by stuffing with chicken strips and herb ranch slaw.
Notes
- For extra flavor, marinate chicken in herbs and spices for 30 minutes before baking.
- Serve immediately with extra ranch or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 pita
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg