Chicken Pitas with Herby Ranch Slaw Recipe
Delicious and easy Chicken Pitas with Herby Ranch Slaw feature perfectly seasoned, pan-seared chicken breasts tucked inside warm pita pockets with a fresh, creamy, and tangy ranch slaw packed with herbs and crunch. This quick and wholesome meal combines lean protein, vibrant veggies, and a flavorful dressing for a satisfying 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:
- 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 mixed)
- 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 the olive oil, garlic powder, smoked paprika, ground cumin, salt, pepper, and lemon juice. Rub this marinade evenly over the chicken breasts. Let the chicken marinate for 10-15 minutes while you prepare the slaw.
- Make the Herby Ranch Slaw: In a large bowl, mix together the shredded cabbage, shredded carrots, chopped parsley, and chopped cilantro. In a separate small bowl, whisk the Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss until well-coated. Adjust salt and pepper if needed. Set aside.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the chicken breasts for 6 to 7 minutes per side, until golden brown and fully cooked with an internal temperature of 165°F (75°C). Remove from heat and allow the chicken to rest for a few 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 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 stuffed pitas immediately while warm. Pair with a side of crispy fries or a light salad for a complete and balanced meal.
Notes
- Marinating the chicken briefly helps infuse flavors but do not marinate for too long or the texture may change.
- Use fresh herbs for the best flavor in the slaw.
- Cook chicken fully to an internal temperature of 165°F (75°C) to ensure food safety.
- Pita pockets can be warmed in a toaster oven or microwave if preferred.
- Optional toppings add freshness and extra nutrients but can be omitted or customized.
- This recipe is great for meal prep—store slaw and cooked chicken separately to maintain freshness.
Keywords: Chicken Pitas, Herby Ranch Slaw, Healthy Chicken Recipe, Easy Lunch, Quick Dinner, Lean Protein, Fresh Slaw
