Chicken Pitas with Herby Ranch Slaw Recipe
This Chicken Pitas with Herby Ranch Slaw recipe combines juicy, marinated grilled chicken breasts with a fresh and tangy herby ranch slaw, all stuffed into warm pita pockets. Ready in just 30 minutes, it’s a flavorful and satisfying meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Halal
Ingredients
Scale
For the Chicken Marinade
- 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, purple, or a mix)
- 1 cup shredded carrots
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- ⅓ cup plain Greek yogurt (or mayonnaise)
- 2 tablespoons ranch dressing
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For Assembly
- 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. Let the chicken marinate 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 chopped 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. Set aside to let the flavors meld.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 165°F (75°C). Remove the chicken and let it rest for a few minutes to retain juiciness, then slice thinly against the grain.
- 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 Pitas: Stuff each warmed pita pocket generously with sliced chicken and herby ranch slaw. Add optional toppings like sliced cucumber, tomato, or avocado for extra texture and freshness.
- Serve: Serve the assembled chicken pitas immediately while warm, ideally with a side of crispy fries or a light salad for a complete meal.
Notes
- Marinating the chicken for longer than 15 minutes (up to 2 hours) can enhance flavor even more.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Feel free to swap Greek yogurt for mayonnaise in the slaw dressing according to your preference.
- The optional toppings add freshness and crunch but can be omitted if desired.
- Warming the pita pockets helps prevent them from cracking when stuffed.
Keywords: chicken pitas, herby ranch slaw, grilled chicken, pita sandwiches, quick dinner, healthy lunch, easy recipe