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Chicken Pitas with Herby Ranch

Savory Chicken Pitas with Herby Ranch for Quick Dinners

Transform simple ingredients into mouthwatering Chicken Pitas with Herby Ranch for a quick and healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 47 minutes
Servings: 4 pitas
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts substitute with chicken thighs for extra tenderness
  • 2 tbsp brown sugar reduce for a less sweet option
  • 1.5 tsp smoked paprika regular paprika is a suitable substitute
  • 0.5 tsp garlic powder fresh garlic gives a stronger taste
  • 0.5 tsp onion powder swap with fresh onion for a different texture
  • 0.5 tsp cayenne pepper omit or use black pepper for milder dish
  • 0.5 tsp kosher salt adjust based on personal taste
  • 1 tbsp olive oil any vegetable oil works in a pinch
  • 0.5 lemon, sliced lime slices can replace lemon if needed
For the Herby Slaw
  • 0.5 cup plain yogurt non-dairy yogurt can work for a dairy-free version
  • 0.25 cup fresh dill, finely chopped basil or parsley can be substituted
  • 0.25 cup fresh parsley, finely chopped cilantro can change up the flavor
  • 2 tbsp fresh chives, minced green onions are a great swap
  • 0.5 lemon juice lime juice is a tangy alternative
  • 2 tbsp olive oil replace with any preferred vegetable oil
  • kosher salt to taste adjust according to dietary preferences
  • 0.5 small head green cabbage, shredded coleslaw mix could save prep time
For Serving
  • 2-3 pitas gluten-free options available
  • 1 ripe avocado, cubed omit or substitute with tahini for a lighter option

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Skillet

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss until coated and add the lemon slices.
  2. Spread the seasoned chicken and lemon slices onto a baking sheet lined with parchment paper. Roast for 15 minutes; then turn the chicken and roast for an additional 4-7 minutes until golden brown and cooked to 165°F (75°C).
  3. While the chicken is roasting, prepare the herby ranch slaw by mixing yogurt, dill, parsley, chives, lemon juice, and olive oil in a bowl. Fold in the cabbage and adjust seasoning with kosher salt to taste. Let sit for 10-15 minutes.
  4. Warm the pitas in a skillet or oven until soft. Stuff each pita with herby ranch slaw, roasted chicken, and cubed avocado. Serve immediately.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 34gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 620mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Consider marinating the chicken beforehand for deeper flavor. Store slaw and pitas separately from chicken to prevent sogginess.

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