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When it comes to quick and satisfying meals, Creamy Dill Ranch Chicken Pita Pockets offer a delightful solution that is both nutritious and bursting with flavor. This recipe presents a harmonious blend of tender chicken, creamy dressing, and crisp vegetables, all encased in a soft pita pocket. The combination of flavors and textures makes each bite an experience, appealing to those looking for a meal that is both delicious and easy to prepare.

Creamy Dill Ranch Chicken Pita Pockets

Discover a deliciously satisfying meal with Creamy Dill Ranch Chicken Pita Pockets! This quick and nutritious recipe combines tender chicken, a creamy dill ranch sauce made with Greek yogurt, and fresh veggies, all wrapped in a soft pita. Perfect for busy weeknights or casual gatherings, these pita pockets are not only flavorful but also offer a healthy twist with whole food ingredients. Enjoy a burst of taste and texture in every bite while keeping your meals balanced and guilt-free.
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Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 cup Greek yogurt

1/4 cup ranch dressing

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 red onion, thinly sliced

4 whole wheat pita pockets

Lettuce leaves, for serving

Instructions
 

Prepare the Chicken:

    Start by preheating your skillet over medium heat. Season the chicken breasts with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Ensure the seasonings cover the chicken evenly.

      Cook the Chicken:

        Add the seasoned chicken to the skillet and cook for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Once cooked, remove from heat and let it rest for 5 minutes before slicing it into bite-sized pieces.

          Make the Creamy Dill Ranch Sauce:

            In a bowl, mix together Greek yogurt, ranch dressing, and fresh dill. Stir until well combined. Adjust seasoning with a pinch of salt and pepper to taste.

              Prepare the Vegetables:

                While the chicken rests, chop the cherry tomatoes, cucumber, and red onion. Place them in a separate bowl and toss them lightly with salt and pepper.

                  Assemble the Pita Pockets:

                    Gently open each pita pocket and spread about 1-2 tablespoons of the creamy dill ranch sauce inside. Next, add a layer of chopped lettuce, followed by a generous amount of the sliced chicken, fresh vegetables, and a drizzle of more sauce if desired.

                      Serve:

                        Enjoy your creamy dill ranch chicken pita pockets warm or at room temperature. Serve with extra ranch sauce on the side for dipping!

                          Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings