Description
A quick and bright dinner featuring spiced chicken and herby ranch slaw in warm whole wheat pitas—perfect for a simple meal everyone enjoys.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- 4 whole wheat pita breads
- 2 cups shredded cabbage (green or mix)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional toppings: Sliced cucumber, diced tomatoes, crumbled feta cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, and season with salt and pepper until coated.
- Spread the chicken in a single layer on a sheet pan.
- Bake for 18–20 minutes until cooked through and lightly browned.
- While the chicken bakes, combine cabbage, parsley, cilantro, and dill in a medium bowl.
- Whisk Greek yogurt, lemon juice, apple cider vinegar, and garlic powder in a small bowl, season with salt and pepper.
- Toss the dressing with the cabbage mixture until evenly coated.
- Warm pitas in the oven for 1–2 minutes.
- Fill each pita with chicken, top with herb ranch slaw, and any optional toppings. Serve warm.
Notes
Store leftover chicken in an airtight container for up to 3 days. Keep slaw dressing separate for longer storage.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg