Description
A quick and satisfying meal featuring juicy chicken, vibrant vegetables, and creamy herby ranch sauce, all tucked into warm pitas.
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 425°F (220°C).
- Pat the chicken breasts dry. Season them generously with salt, pepper, garlic powder, and paprika.
- Chop your mixed vegetables into bite-sized pieces. In a bowl, toss them with olive oil, salt, and pepper.
- Place the seasoned chicken in the center of a large sheet pan. Surround it with the mixed veggies.
- Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Mix Greek yogurt with ranch seasoning and finely chopped fresh herbs in a bowl to create your ranch sauce.
- Once the chicken and veggies are ready, slice the chicken into strips. Stuff the warm pitas with the chicken, mixed vegetables, and drizzle generously with the herby ranch sauce.
Notes
For added flavor, marinate the chicken for a few hours before cooking. Feel free to swap vegetables based on what you have available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
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: 25g
- Cholesterol: 70mg
Keywords: chicken pitas, weeknight dinner, sheet pan meal, herby ranch, family-friendly