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. Remove chicken from the oven, let it rest briefly, then slice.
8. Serve sliced chicken and roasted vegetables in warm pitas and drizzle with herby ranch.
Notes
Let the chicken rest for 3 to 5 minutes after baking to keep it juicy.
For added flavor, drizzle vegetables with a bit of honey or barbecue sauce before roasting.
Lightly toast pitas before serving to prevent sogginess.
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg