Description
A flavorful twist on classic chicken pitas featuring juicy roasted chicken, vibrant vegetables, and a creamy herby ranch sauce, all served in soft pitas.
Ingredients
Scale
- 2 pieces chicken breasts, boneless, skinless
- 1 tablespoon olive oil
- To taste salt and pepper
- 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
- To taste fresh herbs (parsley, dill)
- 4 pieces pitas
Instructions
- Preheat your oven to 425°F (220°C).
- Grease the sheet pan with olive oil.
- Slice the chicken breasts into strips.
- Chop your vegetables into bite-sized pieces.
- Combine olive oil, salt, pepper, garlic powder, and paprika in a bowl; toss the chicken and vegetables.
- Spread the chicken and vegetable mixture out on the sheet pan.
- Roast in the preheated oven for about 20 minutes.
- Mix Greek yogurt, ranch seasoning, and fresh herbs to prepare the ranch sauce.
- Remove from the oven and let cool briefly.
- Warm the pitas slightly and stuff with the roasted chicken and veggies.
- Drizzle the herby ranch on top.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken pitas, sheet pan dinner, herby ranch, roasted vegetables, family meal