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Chicken Pitas with Herby Ranch Slaw Recipe

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★★★★★

4.7 from 63 reviews

Delicious and fresh Chicken Pitas with Herby Ranch Slaw combine juicy grilled chicken breasts marinated in a flavorful spice blend with a crisp, tangy salad made from cabbage, carrots, and fresh herbs tossed in a creamy ranch and Greek yogurt dressing. Perfect for a quick, healthy, and satisfying meal.

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, purple, or a mix)
  • 1 cup shredded carrots
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh cilantro
  • 1/3 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 Assembling:

  • 4 pita pockets
  • Optional toppings: Sliced cucumber, tomato, or avocado

Instructions

  1. Marinate the Chicken: In a small bowl, combine olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lemon juice to create the marinade. Rub this mixture evenly over the chicken breasts and set aside to marinate for 10-15 minutes while preparing the slaw.
  2. 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 the dressing over the cabbage mixture and toss thoroughly to coat. Adjust seasoning if necessary, then set the slaw aside.
  3. 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 cooked through, reaching 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 breasts and stuff each pita with a generous portion of sliced chicken and herby ranch slaw. Add optional toppings such as sliced cucumber, tomato, or avocado if desired.
  5. Serve: Serve the assembled chicken pitas immediately while warm. Pair with a side of crispy fries or a light salad to complete the meal.

Notes

  • Marinate chicken for at least 10 minutes to allow flavors to infuse; marinating longer (up to 2 hours) can enhance taste.
  • Use fresh herbs for the slaw to maximize flavor and freshness.
  • Adjust the amount of ranch dressing and yogurt in the slaw to your preferred creaminess and tang.
  • Check chicken internal temperature with a meat thermometer to ensure safe cooking.
  • Optional toppings like avocado add creaminess and extra nutrients.
  • Pita pockets can be warmed in the oven if preferred: 350°F for 5 minutes wrapped in foil.
  • For a low-fat version, opt for low-fat Greek yogurt and limit olive oil quantity.

Keywords: chicken pitas, herby ranch slaw, grilled chicken, healthy pita recipe, quick chicken dinner, fresh chicken sandwich, Greek yogurt slaw

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