Description
Chicken Pitas with Herby Ranch Slaw is a flavorful and wholesome meal featuring juicy pan-seared chicken breasts marinated in a zesty spice blend, paired with a fresh and creamy herby ranch slaw made from cabbage, carrots, and fresh herbs. These pitas are easy to assemble, perfect for a quick lunch or dinner, and can be customized with optional fresh toppings like cucumber, tomato, or avocado.
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, combine olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice. Rub this marinade evenly over the chicken breasts and allow them to marinate for 10-15 minutes to enhance flavor.
- 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 this dressing over the cabbage mixture and toss well to coat. Adjust seasoning if necessary and set aside.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes per side until golden brown and fully cooked (internal temperature reaching 165°F or 75°C). Remove the chicken and let it rest 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: Fill each warmed pita with sliced chicken and a generous portion of herby ranch slaw. Add optional toppings such as cucumber, tomato, or avocado slices for additional texture and freshness.
- Serve and Enjoy: Serve the pitas immediately while warm. For a complete meal, consider pairing with crispy fries, baked sweet potato fries, or a simple side salad.
Notes
- For extra flavor, grill the chicken instead of pan-frying to get a smoky char.
- Add crunch to the slaw by mixing in sunflower seeds or chopped almonds.
- To make the dish dairy-free, substitute Greek yogurt and ranch dressing with dairy-free alternatives.
- Keep chicken and slaw separate when meal prepping to prevent the pita from becoming soggy; assemble just before eating.
- Experiment with different herbs like dill, basil, mint, or chives for unique slaw variations.
- Chicken thighs can be used instead of breasts, just adjust cooking time accordingly.
- Use gluten-free pita or lettuce wraps to make the recipe gluten-free.
- Chicken can be baked at 375°F (190°C) for 20-25 minutes as an alternative cooking method.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: chicken pitas, herby ranch slaw, pan-seared chicken, healthy chicken recipe, easy dinner, quick meal, pita pockets, fresh slaw, Greek yogurt dressing
