Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 whole wheat pitas
- 2 cups shredded cabbage
- 1 carrot, julienned
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- In a bowl, toss the chicken strips with olive oil, smoked paprika, garlic powder, salt, and black pepper. Make sure the chicken is well coated.
- Spread the chicken strips in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through and slightly golden.
- While the chicken is baking, prepare the ranch slaw. In a large bowl, combine shredded cabbage, julienned carrot, chopped parsley, and dill. Set aside.
- In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, honey, and a pinch of salt and pepper. Pour this dressing over the slaw and mix well to combine.
- Warm the pitas in the oven for the last 5 minutes of the chicken’s baking time.
- To assemble, fill each pita with a generous portion of chicken and top with the fresh herb ranch slaw. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw, recipe, cooking, food
