Chicken Pitas with Herby Ranch Slaw Recipe
Delicious and healthy Chicken Pitas with Herby Ranch Slaw featuring marinated grilled chicken breasts paired with a fresh and tangy yogurt-based slaw, all wrapped in warm pita bread. Perfect for a quick, flavorful lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Grilling
- 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
- 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
- Prepare the Chicken Marinade: In a small bowl, whisk together olive oil, garlic powder, smoked paprika, ground cumin, salt, pepper, and lemon juice to create a flavorful marinade.
- Marinate the Chicken: Rub the marinade evenly over the chicken breasts, making sure each piece is well coated. Allow the chicken to marinate for 10-15 minutes to absorb the flavors.
- Prepare the Herby Ranch Slaw: In a large bowl, combine shredded cabbage, shredded carrots, chopped fresh parsley, and cilantro to form the base of the slaw.
- Make the Dressing: In a separate small bowl, whisk together plain Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
- Toss the Slaw with Dressing: Pour the dressing over the cabbage mixture and toss thoroughly until everything is well coated. Taste and adjust the seasoning if necessary. Set aside the slaw.
- 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, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
- Rest and Slice the Chicken: Remove the cooked chicken from the pan and let it rest for a few minutes. Then slice the chicken thinly against the grain for maximum tenderness.
- Warm the Pitas: Heat the pita pockets in a dry skillet for 1-2 minutes until soft and pliable, making them easier to stuff.
- Assemble the Chicken Pitas: Stuff each warmed pita pocket generously with sliced chicken and herby ranch slaw. Optionally, add extra toppings such as sliced cucumber, tomato, or avocado for added freshness and flavor.
Notes
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- You can substitute Greek yogurt with mayonnaise if preferred, but yogurt keeps it lighter.
- Marinating the chicken longer (up to 2 hours) will infuse more flavor.
- Feel free to swap out vegetables for your favorite crunchy options in the slaw.
- Warming the pita makes them more flexible and less likely to tear when assembled.
Keywords: Chicken pita, herby ranch slaw, grilled chicken, healthy pita sandwich, easy lunch, Greek yogurt dressing, quick dinner
