Description
Savor the explosion of flavors in these warm and fluffy chicken pitas filled with succulent chicken and a vibrant ranch slaw.
Ingredients
Scale
- 1.1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- Juice of 0.5 lemon
- 2 cups finely shredded green cabbage
- 1 cup shredded carrots
- 0.5 small red onion, thinly sliced
- 0.5 cup mayonnaise
- 3 tablespoons buttermilk or plain yogurt
- 1 tablespoon each of fresh dill, parsley, and chives, chopped
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 0.5 teaspoon salt (for slaw)
- 0.25 teaspoon black pepper (for slaw)
- 1 teaspoon lemon juice (for slaw)
- 4 pita breads, warmed
- Optional: Sliced cucumbers, cherry tomatoes, and fresh herbs for garnishing
Instructions
- Prepare the Chicken: In a medium bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lemon juice. Stir until well blended.
- Add the chicken and toss to coat evenly. Allow it to marinate for 10 to 15 minutes or up to 1 hour for deeper flavor development.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Once hot, place the chicken on the pan.
- Cook the chicken for about 5 to 7 minutes per side, until beautifully golden and cooked through. The internal temperature should reach 165°F (75°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it thinly.
- Make the Herby Ranch Slaw: In a large bowl, whisk together mayonnaise, buttermilk, dill, parsley, chives, Dijon mustard, minced garlic, salt, pepper, and lemon juice until smooth and creamy.
- Add the shredded cabbage, carrots, and red onion into the bowl, then toss gently to make sure everything gets coated in the delightful dressing.
- Assemble the Pitas: Cut the warm pita breads in half to create pockets or leave them whole and layer the fillings.
- Generously fill each pita with sliced chicken, a hefty scoop of the ranch slaw, and optional toppings like cucumbers or cherry tomatoes for added crunch.
- Garnish with fresh herbs like dill or parsley for an extra flavor boost. Serve immediately and relish the wonderful flavors!
Notes
Consider marinating the chicken a day in advance for deeper flavor. Feel free to swap in your favorite veggies or additional seasonings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 540
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken pitas, flavorful chicken, ranch slaw, grilled chicken, healthy meal