Description
A delicious and easy-to-make meal featuring seasoned chicken served in pitas with a fresh herb ranch slaw.
Ingredients
Scale
- 1 lb chicken breast, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 whole wheat pitas
- 1 cup shredded cabbage
- 1/2 cup Greek yogurt
- 1/4 cup buttermilk
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chicken strips with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the chicken on a sheet pan and bake for 20-25 minutes until cooked through.
- While the chicken is baking, prepare the slaw by mixing cabbage, Greek yogurt, buttermilk, dill, parsley, and lemon juice in a bowl.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- Warm the pitas in the oven for a few minutes.
- Assemble the pitas by adding chicken and slaw inside each pita.
- Serve immediately and enjoy!
Notes
- Feel free to add other vegetables to the slaw for extra crunch.
- This dish can be made ahead of time and stored in the refrigerator.
- For a spicier kick, add some hot sauce to the chicken marinade.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Sheet Pan Chicken, Pitas, Fresh Herb Ranch Slaw, Easy Dinner