Chicken Pitas with Herby Ranch Slaw Recipe
Delicious and healthy Chicken Pitas with Herby Ranch Slaw feature tender marinated chicken breasts cooked to perfection and stuffed into soft pita pockets with a refreshing, creamy slaw made from fresh herbs, cabbage, and carrots. This easy-to-make recipe balances vibrant flavors and textures, perfect for a quick lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- 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, purple, or a mix)
- 1 cup shredded carrots
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- ⅓ 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, ground cumin, salt, pepper, and lemon juice. Rub this marinade evenly over the chicken breasts and let them sit for 10-15 minutes to absorb the flavors.
- Make the Herby Ranch Slaw: In a large bowl, combine shredded cabbage, shredded carrots, chopped parsley, and cilantro. In a separate small 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 well to coat. 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 6-7 minutes on each side, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken and let it 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 soft and flexible.
- Assemble the Chicken Pitas: Stuff each warmed pita pocket with sliced chicken and a generous amount of herby ranch slaw. Add optional toppings such as sliced cucumber, tomato, or avocado as desired.
- Serve and Enjoy: Serve the chicken pitas immediately while warm. Pair with a side of crispy fries or a fresh salad for a complete and satisfying meal.
Notes
- Letting the chicken rest after cooking ensures juicier slices.
- Use fresh herbs for the best flavor in the slaw.
- You can substitute the Greek yogurt for mayonnaise for a richer slaw.
- To save time, prepare the slaw ahead of time and refrigerate.
- Pitas can be warmed in the oven wrapped in foil if you prefer.
Keywords: chicken pitas, herby ranch slaw, healthy chicken recipe, easy chicken pita, Greek yogurt slaw, quick chicken dinner, stovetop chicken recipe
