Crispy Baked Chicken Pita with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Pita with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Pita with Fresh Slaw

Enjoy a delightful twist on a classic pita—crispy baked chicken paired with a vibrant fresh slaw, all nestled in a warm whole wheat pita. The dish delivers a satisfying crunch and tangy flavors in every bite, perfect for a balanced meal any time of the day.

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NUTRITION

431kcal
Protein
45.5g
Fat
7.5g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 tsp Olive Oil

1 Whole Wheat Pita

1 cup Shredded Red Cabbage

1/2 medium Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Fresh Dill

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly brush the 4 oz chicken breast with 1/2 teaspoon of olive oil and season with salt, pepper, and a sprinkle of fresh dill.

  • 3

    Place the chicken on a baking tray and bake for 18-20 minutes or until cooked through and the exterior is slightly crispy.

  • 4

    While the chicken bakes, prepare the slaw by combining shredded red cabbage and 1/2 a grated medium carrot in a bowl.

  • 5

    Mix in 2 tablespoons of nonfat Greek yogurt, 1 tablespoon of lime juice, a pinch of salt, pepper, and extra dill if desired to create a tangy dressing.

  • 6

    Warm the whole wheat pita in a toaster or on a dry skillet for 1 minute on each side.

  • 7

    Once the chicken is done, slice it into strips and layer inside the warm pita along with the fresh slaw.

  • 8

    Serve immediately and enjoy the crunch and flavors of this balanced meal.

Crispy Baked Chicken Pita with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Pita with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Pita with Fresh Slaw

Enjoy a delightful twist on a classic pita—crispy baked chicken paired with a vibrant fresh slaw, all nestled in a warm whole wheat pita. The dish delivers a satisfying crunch and tangy flavors in every bite, perfect for a balanced meal any time of the day.

NUTRITION

431kcal
Protein
45.5g
Fat
7.5g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 tsp Olive Oil

1 Whole Wheat Pita

1 cup Shredded Red Cabbage

1/2 medium Carrot

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

1 tsp Fresh Dill

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly brush the 4 oz chicken breast with 1/2 teaspoon of olive oil and season with salt, pepper, and a sprinkle of fresh dill.

  • 3

    Place the chicken on a baking tray and bake for 18-20 minutes or until cooked through and the exterior is slightly crispy.

  • 4

    While the chicken bakes, prepare the slaw by combining shredded red cabbage and 1/2 a grated medium carrot in a bowl.

  • 5

    Mix in 2 tablespoons of nonfat Greek yogurt, 1 tablespoon of lime juice, a pinch of salt, pepper, and extra dill if desired to create a tangy dressing.

  • 6

    Warm the whole wheat pita in a toaster or on a dry skillet for 1 minute on each side.

  • 7

    Once the chicken is done, slice it into strips and layer inside the warm pita along with the fresh slaw.

  • 8

    Serve immediately and enjoy the crunch and flavors of this balanced meal.