Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 whole wheat pita breads
- 1 cup mayonnaise or Greek yogurt
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded cabbage and carrots
- 1/2 cup chopped red onion
- Olive oil spray
Instructions
- Preheat your oven to 400°F (200°C). Season chicken with garlic powder, salt, and pepper, then spray lightly with olive oil. Bake for 20-25 minutes until fully cooked.
- While the chicken bakes, prepare the herb ranch slaw by mixing mayonnaise or Greek yogurt, dill, parsley, lemon juice, salt, and pepper in a bowl. Toss with shredded cabbage, carrots, and red onion until coated.
- Rest the cooked chicken for a few minutes, then slice into strips. Warm pita breads in the oven or pan. Fill each pita with sliced chicken and a generous amount of the herb ranch slaw. Add extra toppings if desired.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- Feel free to customize with additional crunchy vegetables like bell peppers or radishes.
- Use low-fat Greek yogurt for a healthier slaw option.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner, Lunch
- Method: Baking, No-Cook
- Cuisine: Healthy, American
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 430 kcal Kcal
- Sugar: 6 g
- Sodium: 710 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 85 mg
