Description
A hands-off, flavorful weeknight meal featuring roasted chicken, vibrant vegetables, and creamy herby ranch wrapped in soft pitas.
Ingredients
- For the Chicken and Vegetables
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup mixed vegetables (bell peppers, onions, zucchini)
- For the Herby Ranch
- 1/2 cup Greek yogurt
- 1 tablespoon ranch seasoning mix
- Fresh herbs (parsley, dill) to taste
- For Serving
- 4 pitas
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss chicken breasts with olive oil, salt, pepper, garlic powder, and paprika.
3. Spread the chicken and mixed vegetables on a sheet pan in a single layer.
4. Bake for 20-25 minutes until the chicken is cooked through.
5. While the chicken is baking, mix Greek yogurt with ranch seasoning and fresh herbs in a bowl.
6. Warm the pitas in the oven for the last 5 minutes of cooking.
7. Let the chicken rest for a few minutes, then slice it.
8. Serve the sliced chicken in warm pitas with roasted vegetables and a drizzle of herby ranch.
Notes
Let the chicken rest 3 to 5 minutes after removing it from the oven for juices to redistribute.
For added flavor, drizzle a bit of honey or barbecue sauce over the vegetables before roasting.
If pitas become soggy, lightly toast them before assembling.
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg