Chicken Pitas with Herby Ranch Slaw Recipe
Chicken Pitas with Herby Ranch Slaw is a fresh, flavorful meal featuring juicy, seasoned chicken breasts cooked to perfection and paired with a crisp, creamy herby ranch slaw. Stuffed inside warm pita pockets, this dish offers a perfect balance of protein and crunchy vegetables, making it a satisfying and convenient option for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- 1 tablespoon lemon juice
For the Herby Ranch Slaw:
- 2 cups shredded cabbage (green or purple or a mix)
- 1 cup shredded carrots
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- 1/3 cup plain Greek yogurt (or mayo)
- 2 tablespoons ranch dressing
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For Assembling:
- 4 pita pockets
- Optional toppings: Sliced cucumber, tomato, or avocado
Instructions
- Marinate the Chicken: In a small bowl, mix olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice to create the marinade. Rub it evenly over the chicken breasts and allow them to marinate for 10-15 minutes to absorb the flavors.
- Make the Herby Ranch Slaw: Combine shredded cabbage, shredded carrots, chopped parsley, and cilantro in a large bowl. In a separate small bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour the dressing over the vegetables and toss well to coat evenly. Adjust seasoning as needed and set aside.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Place the marinated chicken breasts in the pan and cook for about 6-7 minutes on each side, until golden brown and fully cooked through (internal temperature should reach 165°F or 75°C). Remove from heat and let the chicken rest for a few minutes before slicing thinly against the grain.
- Prepare the Pitas: Warm the pita pockets in a dry skillet for 1-2 minutes until they become soft and pliable, making them easier to stuff.
- Assemble the Chicken Pitas: Slice the cooked chicken and stuff each pita pocket generously with chicken and herby ranch slaw. Optionally, add extra toppings such as sliced cucumber, tomato, or avocado for added freshness and texture.
- Serve: Serve the chicken pitas immediately while warm, accompanied by crispy fries or a light salad to create a complete and balanced meal.
Notes
- Marinate the chicken for at least 10-15 minutes to enhance flavor, but avoid marinating for too long to prevent texture changes.
- Use Greek yogurt in the slaw dressing for a healthier, lighter alternative to mayonnaise.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Warm pita pockets just before serving to maintain their softness and improve stuffing ease.
- Customize your pitas with optional fresh toppings like cucumber, tomato, or avocado to suit your taste.
Keywords: chicken pita recipe, herby ranch slaw, healthy chicken sandwich, easy chicken dinner, grilled chicken pitas
