Ingredients
Ingredients, Shopping List amounts, and highlighted step quantities follow your servings. Keep temperatures, piece sizes, and cooking times as written; larger batches may need more pans. Check any flagged step against the ingredients.
Check off ingredients as you prep.
- 12 ounces boneless, skinless chicken breast, cut horizontally into 2 thin cutlets
- 1 teaspoon Salted Perfection ABILENE, optional upgrade; or 3/4 teaspoon kosher salt plus 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, and 1/4 teaspoon finely grated lime zest
- 1 tablespoon olive oil, divided
- 1 1/2 cups finely shredded green cabbage
- 1/2 cup shredded carrot
- 1/3 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 2 tablespoons chopped fresh cilantro
- 2 large pita breads, halved to form 4 pockets
Allergen check: Milk recognized in these ingredients. Check package labels and substitutions.
Step by step
- Pat the chicken dry and season both sides with the Salted Perfection ABILENE—or the measured pantry alternative. Let it stand while you make the slaw, just long enough for the seasoning to settle into every little ridge.
- In a medium bowl, stir together the Greek yogurt, lime juice, honey, and 1 teaspoon of the olive oil. Fold in the cabbage, carrot, and cilantro until lightly coated. Set it aside; this is the cool, bright counterpoint that makes the warm chicken feel like a proper sandwich-shop supper.
- Heat a large skillet over medium-high heat for 2 minutes. Add the remaining 2 teaspoons olive oil, then lay in the chicken. Cook for 4 to 6 minutes on the first side without fussing with it, until the underside is deeply golden and the chicken releases easily from the pan.
- Turn the chicken and cook for another 3 to 5 minutes, reducing the heat to medium if the seasoning darkens too quickly. The center must reach 165°F and should look opaque and juicy rather than glossy or raw. Transfer it to a cutting board and rest for 5 minutes.
- Lower the skillet heat to medium-low. Warm the pita halves in the dry skillet for about 30 seconds per side, just until soft and pliable; do not let them become crisp or they may split when filled.
- Slice the chicken thinly across the grain. Tuck the creamy slaw into each warm pita pocket, add the chicken, and spoon in any slaw dressing left in the bowl. Bring them to the table while the pita is still warm and the slaw is still cool—the sort of small contrast that turns an ordinary Tuesday into a memory. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Yield & storage
Original yield
Storage
Refrigerate the cooked chicken and slaw separately in airtight containers for up to 3 days. Reheat the chicken in a covered skillet over medium-low heat until it reaches 165°F, then assemble with freshly warmed pita; do not freeze the dressed slaw.
From Tony’s kitchen
This is the kind of supper that recalls warm paper-wrapped sandwiches eaten on the ride home—the pita soft, the chicken browned at the edges, and a little cool slaw escaping with every bite. Everything comes together in one skillet, and the bright lime-garlic seasoning keeps the whole affair lively without making tonight complicated.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk
- Boneless, skinless chicken breast, cut horizontally into 2 thin cutlets
- Salted Perfection ABILENE, optional upgrade; or kosher salt plus garlic powder, ground black pepper, and finely grated lime zest
- olive oil
- green cabbage
- carrot
- plain Greek yogurt
- lime juice
- honey
- fresh cilantro
- pita breads, halved to form 4 pockets
Abilene blend: Sea salt, Garlic, Lime, Black pepper, Organic cane sugar, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
