Description
A harmonious blend of flavors and textures, these chicken pitas feature succulent chicken, warm spices, and a refreshing herb slaw.
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 cumin
- Salt and black pepper to taste
- 4 whole wheat pitas
- 2 cups shredded cabbage
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 1/2 cup 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 your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until coated.
- Spread the seasoned chicken strips evenly on a sheet pan.
- Bake for 18-20 minutes or until fully cooked and golden.
- While the chicken bakes, prepare the Fresh Herb Ranch Slaw. In a medium bowl, combine the shredded cabbage, parsley, cilantro, and dill.
- In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to craft the dressing.
- Drizzle the dressing over the cabbage mixture and toss until coated.
- Once the chicken is cooked, warm the pitas in the oven for 1-2 minutes.
- Assemble your pitas with chicken, herb slaw, and optional toppings.
- Serve immediately and enjoy!
Notes
Make-ahead tips: Prepare the slaw and chicken the day before. Store them separately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
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: 6g
- Protein: 30g
- Cholesterol: 90mg