Chicken Pitas with Herby Ranch Slaw Recipe
Delicious Chicken Pitas with Herby Ranch Slaw combine juicy, marinated chicken breasts with a refreshing, creamy slaw made from cabbage, carrots, and fresh herbs tossed in a light Greek yogurt ranch dressing. Perfect for a quick, healthy, and flavorful meal that’s easy to assemble and great for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
For the Herby Ranch Slaw
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1/2 cup Greek yogurt
- 2 tablespoons ranch dressing
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 4 pita pockets
- Optional toppings: sliced cucumber, sliced tomato, sliced avocado
Instructions
- Marinate the Chicken: In a small bowl, combine olive oil, garlic powder, smoked paprika, 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, mix 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 the dressing over the vegetable mixture and toss well to coat evenly. Adjust salt and pepper to taste, then set aside.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Remove the chicken from the pan 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 pliable, ready for stuffing.
- Assemble the Chicken Pitas: Slice the cooked chicken and stuff each pita with a generous amount of chicken and herby ranch slaw. Add optional toppings such as sliced cucumber, tomato, or avocado if desired.
- Serve and Enjoy: Serve the assembled pitas immediately while warm. Pair with crispy fries or a light salad for a complete, satisfying meal.
Notes
- Marinate the chicken for longer (up to 2 hours) for enhanced flavor, if time allows.
- Use low-fat or fat-free Greek yogurt to reduce calories further.
- To make this recipe gluten free, use gluten-free pita bread or wraps.
- Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days.
- Make sure to rest the chicken after cooking to keep it juicy and tender.
- Feel free to add other fresh herbs like dill or chives to the slaw for a different flavor profile.
Keywords: Chicken pita, herby ranch slaw, healthy chicken recipe, Greek yogurt dressing, easy chicken pitas, stovetop chicken
