Ingredients
Here’s everything you’ll need to create this delightful dish. Feel free to experiment with substitutions according to your taste preferences or dietary restrictions.
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 whole wheat pitas
- 2 cups shredded cabbage mix
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for a bit of heat)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
Instructions
Follow these steps to bring this dish to life in your own kitchen:
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
- In a small bowl, mix together the garlic powder, smoked paprika, salt, and pepper. Rub the chicken breasts with olive oil, then coat them evenly with the spice mixture.
- Place the chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken is baking, prepare the creamy herby ranch slaw. In a large bowl, combine the Greek yogurt, mayonnaise, lemon juice, dill, parsley, onion powder, and cayenne pepper. Stir in the shredded cabbage mix until well coated.
- Once the chicken is cooked, let it rest for 5 minutes before slicing into thin strips.
- Warm the pitas in the oven for a few minutes or briefly on a dry skillet over medium heat.
- Assemble the pitas by evenly distributing the sliced chicken, herby slaw, cherry tomatoes, cucumber, and red onion among them.
- Serve immediately, enjoying the burst of flavors and textures in each bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International