Ingredients
Scale
- 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
- Preparation: Preheat the oven to 400°F (200°C). In a bowl, toss chicken breasts with olive oil, salt, pepper, garlic powder, and paprika. Spread the chicken and mixed vegetables on a sheet pan in a single layer.
- Cooking: Bake for 20-25 minutes until the chicken is cooked through. While the chicken is baking, mix Greek yogurt with ranch seasoning and fresh herbs in a bowl. Warm the pitas in the oven for the last 5 minutes of cooking.
- Serving: Once the chicken is done, slice it and serve it in the warm pitas with roasted vegetables and a drizzle of herby ranch dressing.
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 stuffing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Sheet Pan, Oven-Roasted
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg