Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 whole wheat pitas
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 cup ranch dressing (store-bought or homemade)
- 2 tablespoons lemon juice
Feel free to substitute the cabbage with shredded kale or use plain yogurt instead of ranch dressing for a healthier twist. In our household, flexibility in cooking is key, capturing the essence of my grandmother’s adaptability in the kitchen.
Instructions
- Preheat your grill or stovetop grill pan over medium-high heat. This brings back memories of summer barbecues, where we’d gather in the backyard, the air filled with the enticing scent of grilling spices.
- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Brush this mixture over the chicken breasts.
- Grill the chicken for about 6-7 minutes per side, or until cooked through and juices run clear. The sizzle reminds me of the excited chatter of family waiting eagerly at the table.
- While the chicken cooks, combine shredded cabbage, carrots, parsley, and dill in a large bowl. Toss with ranch dressing and lemon juice until well coated.
- Once the chicken is done, let it rest for a few minutes before slicing into strips.
- Warm the pitas on the grill or in a dry skillet for about 1 minute on each side to make them pliable and deliciously soft.
- Fill each pita with grilled chicken slices and top generously with the creamy herby slaw. Serve immediately and watch smiles light up around your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International