Description
Juicy roasted chicken and vibrant vegetables tucked into warm pitas, drizzled with creamy herby ranch dressing. A quick and satisfying weeknight dinner that the whole family loves.
Ingredients
Scale
- 2 pieces 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)
- 1/2 cup Greek yogurt
- 1 tablespoon ranch seasoning mix
- Fresh herbs (parsley, dill) to taste
- 4 pieces pitas
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the chicken breasts thinly and place in a bowl. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and paprika. Toss until well-coated.
- Line your sheet pan with parchment paper for easy cleanup.
- Spread the seasoned chicken across one side of the pan.
- Chop your mixed vegetables into bite-sized pieces, toss them with a touch of olive oil, salt, and pepper, then add to the other side of the pan.
- Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and vegetables are tender.
- Combine Greek yogurt, ranch seasoning, and chopped fresh herbs in a bowl to make the herby ranch.
- Fill each pita pocket with a scoop of roasted chicken and vegetables, then drizzle with herby ranch before serving.
Notes
Feel free to customize the herby ranch or swap out the meat for turkey or tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, pitas, easy dinner, weeknight meal, family-friendly