Delicious and healthy Chicken Pitas with Herby Ranch Slaw feature tender, seasoned chicken breasts paired with a fresh, creamy herb-infused slaw, all stuffed into soft pita pockets. This vibrant and flavorful dish blends smoky spices, crunchy vegetables, and a light ranch yogurt dressing for a perfect quick lunch or dinner.
Total Time:30 minutes
Yield:4 servings
Ingredients
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
Prepare the Chicken: In a small bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, salt, pepper, and lemon juice. Rub this mixture evenly over the chicken breasts to coat thoroughly.
Cook the Chicken: Heat a skillet over medium-high heat and cook the chicken breasts for about 6-7 minutes per side or until fully cooked and no longer pink inside. Remove from heat and let rest for a few minutes before slicing.
Make the Slaw: In a large bowl, combine 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. Pour the dressing over the vegetables and toss until well combined.
Assemble the Pitas: Warm the pita pockets slightly, then cut them open to form pockets. Stuff each pita with sliced chicken breasts and a generous amount of the herby ranch slaw. Add optional toppings like sliced cucumber, tomato, or avocado if desired.
Serve: Serve immediately while chicken is still warm and enjoy your flavorful Chicken Pitas with Herby Ranch Slaw.
Notes
You can substitute mayo for Greek yogurt in the slaw for a richer flavor.
For extra smoky flavor, consider grilling the chicken instead of pan-cooking.
Add sliced avocado or tomatoes for additional freshness and creaminess.
To make it gluten free, swap pita pockets with gluten-free flatbreads or lettuce wraps.
Store leftover slaw separately in an airtight container for up to 2 days.
