Chicken Pitas with Herby Ranch Slaw Recipe
Introduction
Chicken Pitas with Herby Ranch Slaw combine tender, spiced chicken breasts with a fresh, creamy slaw packed with herbs and crunch. This vibrant and satisfying dish is perfect for a quick weeknight dinner or a casual lunch that feels special.
Ingredients
- 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
- 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
- 4 pita pockets
- Optional toppings: sliced cucumber, tomato, or avocado
Instructions
- Step 1: 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.
- Step 2: In a large bowl, mix shredded cabbage, shredded carrots, chopped parsley, and cilantro.
- Step 3: In a separate small bowl, whisk together Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour over the cabbage mixture and toss to coat well. Adjust seasoning if needed.
- Step 4: Heat a skillet or grill pan over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Step 5: Remove the chicken from the heat and let it rest for a few minutes, then slice thinly against the grain.
- Step 6: Warm the pita pockets in a dry skillet for 1-2 minutes until soft and pliable.
- Step 7: Stuff each pita with sliced chicken and a generous amount of herby ranch slaw. Add optional toppings like cucumber, tomato, or avocado if desired.
- Step 8: Serve immediately, paired with fries or a light salad for a complete meal.
Tips & Variations
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Swap Greek yogurt for mayo to make the slaw richer and creamier.
- Use whole wheat or gluten-free pitas for a healthier or dietary-specific option.
- Add a pinch of cayenne pepper to the slaw dressing for a spicy kick.
- Grill the chicken outdoors for smoky flavor instead of pan-searing.
Storage
Store leftover grilled chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling. Assemble the pitas fresh to keep them from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, pre-cooked chicken can be used to save time. Just warm it before assembling the pitas and proceed with the slaw as usual.
How can I make this recipe dairy-free?
Replace Greek yogurt and ranch dressing with dairy-free alternatives such as vegan mayo or a dairy-free ranch dressing to keep the slaw creamy.
Print
Chicken Pitas with Herby Ranch Slaw Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Delicious and healthy Chicken Pitas with a refreshing Herby Ranch Slaw, featuring marinated and pan-seared chicken breasts paired with a creamy, tangy slaw made from fresh herbs, cabbage, and carrots. This easy-to-make dish is perfect for a quick lunch or dinner and can be customized with your favorite fresh toppings.
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
- Marinate the Chicken: In a small bowl, mix together 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 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 small bowl, whisk together the Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss thoroughly until everything is well coated. Adjust seasoning if necessary and set aside.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side until golden brown and fully cooked through (an internal temperature of 165°F or 75°C). Remove from pan and let rest for several minutes before slicing thinly against the grain.
- Assemble the Pitas: Warm the pita pockets in a dry skillet for 1-2 minutes until soft and pliable. Slice the rested chicken and stuff each pita pocket generously with chicken slices and a good amount of herby ranch slaw. Add optional toppings such as sliced cucumber, tomato, or avocado if desired.
- Serve and Enjoy: Serve the stuffed chicken pitas immediately while warm, accompanied by crispy fries or a light salad for a full meal experience.
Notes
- Marinate the chicken for at least 10-15 minutes but up to 1 hour for more flavor.
- Use Greek yogurt instead of mayo in the slaw for a lighter, tangier dressing.
- If preferred, grill the chicken outdoors instead of pan-cooking.
- Make sure to rest the chicken before slicing to keep it juicy.
- For gluten-free options, substitute pita with gluten-free wraps or lettuce cups.
- Adjust seasoning in the slaw dressing to taste, adding more vinegar or mustard for extra tang.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: Chicken pita, Herby ranch slaw, Healthy chicken recipe, Easy lunch, Pan-seared chicken, Greek yogurt slaw
