Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 whole wheat pitas
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup ranch dressing
- Juice of 1 lemon
If you’re short on time, you can substitute pre-shredded coleslaw mix for the cabbage and carrots. And for those who prefer a bit more heat, a pinch of red pepper flakes added to the chicken seasoning can work wonders.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the chicken strips with olive oil, garlic powder, paprika, salt, and pepper until well coated.
- Spread the chicken evenly on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and golden brown. I often use this time to tidy up the kitchen or set the table, making it a seamless cooking experience.
- While the chicken is baking, prepare the slaw by combining the shredded cabbage, grated carrots, parsley, and dill in a large bowl.
- In a small bowl, whisk together the ranch dressing and lemon juice. Pour this over the slaw mixture and toss to coat evenly.
- Once the chicken is done, let it rest for a few minutes before assembling the pitas.
- To assemble, fill each pita with a few strips of chicken and top with a generous serving of the herb ranch slaw. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International