Chicken Pitas with Herby Ranch Slaw Recipe
These Chicken Pitas with Herby Ranch Slaw are a flavorful and nutritious meal featuring tender, marinated chicken breasts pan-seared to perfection, paired with a crunchy, tangy slaw made from fresh cabbage, carrots, and herbs tossed in a creamy Greek yogurt ranch dressing. Soft pita pockets make this dish easy to assemble and perfect for a quick lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- 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, purple, or a mix)
- 1 cup shredded carrots
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- 1/3 cup plain Greek yogurt
- 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 the olive oil, garlic powder, smoked paprika, ground cumin, salt, pepper, and lemon juice. Rub this marinade generously over the chicken breasts to coat them evenly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors while you prepare the slaw.
- Make the Herby Ranch Slaw: In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and chopped cilantro. In a separate smaller bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour this dressing over the cabbage mixture and toss thoroughly to coat all the vegetables evenly. Taste and adjust seasoning as needed. Set aside until ready to assemble.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Place the marinated chicken breasts on the hot skillet and cook for 6 to 7 minutes on each side, or until golden brown and fully cooked through with an internal temperature of 165°F (75°C). Once cooked, remove the chicken and let it rest for a few minutes to keep the juices intact, then slice thinly against the grain.
- Prepare the Pitas: Warm the pita pockets in a dry skillet for 1 to 2 minutes until soft and pliable, which makes stuffing easier.
- Assemble the Chicken Pitas: Take each warm pita pocket and stuff it with sliced chicken and a generous helping of herby ranch slaw. Optionally add sliced cucumber, tomato, or avocado for extra freshness and flavor.
- Serve and Enjoy: Serve the chicken pitas immediately while warm. Pair them with crispy fries or a light salad for a satisfying, well-rounded meal.
Notes
- Letting the chicken rest after cooking helps it stay moist and juicy.
- The slaw can be made a few hours ahead to allow flavors to meld, but add dressing just before serving for best texture.
- For a spicier twist, add a pinch of cayenne pepper to the chicken marinade.
- Use gluten-free pita pockets if you need a gluten-free meal.
- Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days.
Keywords: chicken pita, herby ranch slaw, grilled chicken, healthy chicken recipe, easy dinner, pita sandwich, Greek yogurt dressing, fresh herb slaw
