Description
A simple recipe for baked chicken served in pita bread with a fresh, herby ranch coleslaw.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 small pita breads
- 4 cups shredded cabbage mix
- 0.5 cup mayonnaise
- 0.25 cup buttermilk
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon onion powder
- 0.5 teaspoon dried parsley
- Pinch of salt and pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Toss the chicken pieces with olive oil, paprika, garlic powder, salt, and pepper on a rimmed baking sheet.
- Bake the chicken for 18 to 20 minutes, or until cooked through.
- While the chicken bakes, prepare the slaw. In a medium bowl, whisk together the mayonnaise, buttermilk, dill, chives, onion powder, parsley, salt, and pepper until smooth.
- Add the shredded cabbage mix to the dressing and toss to coat evenly.
- Warm the pita breads in the oven for the last 3 minutes of chicken cooking time, or separately if preferred.
- Fill each pita bread with the baked chicken and top generously with the herby ranch slaw.
Notes
- You can use pre-cooked rotisserie chicken if you skip the baking step for the chicken.
- If you do not have fresh herbs, use 1 teaspoon dried dill and 1 teaspoon dried chives instead.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pitas
- Calories: 450
- Sugar: 7
- Sodium: 550
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 90
Keywords: sheet pan chicken, pita bread, ranch slaw, easy dinner, baked chicken