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Chicken Pitas with Herby Ranch Slaw Recipe

Chicken Pitas with Herby Ranch Slaw Recipe
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★★★★★

5.1 from 18 reviews

Delicious and easy Chicken Pitas with Herby Ranch Slaw combine tender, spiced chicken breasts with a fresh, creamy cabbage and herb slaw, all tucked into soft pita pockets. This flavorful, protein-packed meal is perfect for a quick lunch or light dinner, featuring bright herbs, crunchy veggies, and a tangy ranch dressing made lighter with Greek yogurt.

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

  1. Marinate the Chicken: In a small bowl, whisk together olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice. Rub this marinade evenly over the chicken breasts. Let them marinate for 10-15 minutes to absorb the flavors.
  2. Make the Herby Ranch Slaw: In a large bowl, combine shredded cabbage, shredded carrots, chopped fresh 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 until the slaw is evenly coated. Adjust seasoning if needed and set aside.
  3. 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 they develop a golden-brown crust and reach an internal temperature of 165°F (75°C). Remove from heat and let the chicken rest for a few minutes before slicing thinly against the grain.
  4. Assemble the Pitas: Warm the pita pockets in a dry skillet for 1-2 minutes until soft and pliable. Slice the cooked chicken and stuff each pita with a good portion of chicken and herby ranch slaw. Add optional toppings like sliced cucumber, tomato, or avocado to taste.
  5. Serve: Enjoy your chicken pitas immediately while warm. Pair with crispy fries or a light salad to complete your meal.

Notes

  • Marinate the chicken for at least 10 minutes, but longer (up to 2 hours) will deepen flavor.
  • Use Greek yogurt in the slaw to keep it lighter but creamy; substitute with mayo for richer texture.
  • Ensure the chicken reaches a safe internal temperature of 165°F (75°C).
  • Warm pita pockets gently to avoid cracking or breaking while stuffing.
  • Customize slaw with different herbs or add finely sliced red onion for extra zest.
  • Optional toppings like avocado add creaminess and extra nutrients.

Nutrition

Keywords: Chicken Pitas, Herby Ranch Slaw, Easy Chicken Recipe, Healthy Lunch, Greek Yogurt Slaw, Grilled Chicken, Pita Sandwiches

Find it online: https://cookwithruby.com/chicken-pitas-with-herby-ranch-slaw-recipe/