Description
A fresh and flavorful weeknight winner that combines spiced chicken with a cool herby ranch slaw in warm pita pockets.
Ingredients
Scale
- 1 ½ lbs chicken breast, cut into strips
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp chili powder
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 cup carrots, shredded
- 2 tbsp parsley, chopped
- 1 tbsp dill, chopped
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 6 pita breads
Instructions
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a large bowl, toss the chicken strips with olive oil and spices until evenly coated.
- Spread the seasoned chicken in a single layer on the prepared sheet pan.
- Bake for 18–20 minutes or until the chicken is golden and cooked through, finishing with a 2-minute broil if desired.
- In a large bowl, combine green cabbage, purple cabbage, carrots, parsley, and dill.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic powder, onion powder, and season with salt and pepper.
- Pour the ranch dressing over the cabbage mixture and toss until evenly coated.
- Warm the pita breads in the oven for 1-2 minutes or microwave for 15-20 seconds.
- Assemble the pitas by opening each warmed pita, filling it with chicken, and topping with herby ranch slaw.
- Serve immediately.
Notes
Great for meal prep and families; store cooked chicken and slaw separately in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken, pitas, quick dinner, ranch, weeknight meal