Description
A cozy weeknight dinner featuring golden chicken strips in warm whole wheat pitas with 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).
- Combine the chicken strips, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a large mixing bowl. Toss until well-coated.
- Spread the chicken strips evenly on a sheet pan and bake for 18-20 minutes or until fully cooked.
- Prepare the Fresh Herb Ranch Slaw by combining shredded cabbage, parsley, cilantro, and dill in a medium bowl.
- Whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.
- Pour the dressing over the cabbage mixture and toss until well-coated. Set aside.
- Remove the cooked chicken from the oven.
- Warm the pitas in the oven for 1-2 minutes.
- Assemble by placing chicken strips on each pita, topping with the Fresh Herb Ranch Slaw, and adding any optional toppings.
- Serve immediately and enjoy!
Notes
Marinate chicken overnight for enhanced flavor. Store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 390
- Sugar: 4g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg