Ingredients
For the Chicken:
- 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
For the Fresh Herb Ranch Slaw:
- 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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken strips evenly and ensuring the oven is hot enough to brown the meat.
- Season Chicken: In a large mixing bowl, combine the chicken strips with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss everything thoroughly so the chicken is fully coated in the spice mixture, which will give it robust flavor during baking.
- Bake Chicken: Spread the seasoned chicken strips evenly on a sheet pan to allow for even cooking. Place the pan in the preheated oven and bake for 18-20 minutes or until the chicken is completely cooked through and slightly browned on the edges, indicating a tasty crust.
- Prepare Slaw: While the chicken bakes, mix the shredded cabbage, chopped parsley, cilantro, and dill in a medium bowl. This fresh herb mixture will add vibrant flavor and crunch.
- Make Dressing: In a small bowl, whisk together Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and black pepper until smooth and creamy. This dressing provides the classic ranch flavor with a fresh, tangy twist.
- Toss Slaw with Dressing: Pour the dressing over the cabbage-herbs mixture and toss until all ingredients are well-coated, creating a creamy, herbaceous slaw. Set aside to allow flavors to meld slightly.
- Remove Chicken: Once baking is complete, take the sheet pan out of the oven to rest the chicken.
- Warm Pitas: Place whole wheat pitas in the oven for 1-2 minutes just to warm them, making them pliable and enhancing their flavor for better sandwich assembly.
- Assemble Pitas: Fill each pita with a generous helping of the baked chicken strips, then top with the fresh herb ranch slaw. Add optional toppings like sliced cucumber, diced tomatoes, or crumbled feta cheese for extra flavor and texture.
- Serve: Serve the assembled pitas immediately while warm and enjoy a delicious, balanced meal perfect for lunch or dinner.
Notes
- Customize the slaw by using red cabbage instead of green for added vibrant color.
- Add sliced radishes to the slaw for extra crunch and peppery flavor.
- Make this recipe gluten-free by substituting whole wheat pitas with gluten-free pitas.
- Prepare the fresh herb ranch slaw a few hours ahead to allow the flavors to meld for a tastier dish.
- Leftover baked chicken strips can be used for meal prep during the week, making it a convenient and time-saving option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Low Fat
