Description
A quick and nutritious meal with juicy chicken, crisp vegetables, and creamy herby ranch sauce, perfect for the whole family.
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 400°F (200°C). In a bowl, mix the olive oil, salt, pepper, garlic powder, and paprika. Coat the chicken breasts with this mixture. Chop the vegetables into bite-sized pieces and add them to the bowl, mixing until covered.
- Place the chicken and vegetables on a sheet pan in a single layer. Roast in the oven for about 20–25 minutes or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the vegetables are tender.
- While the chicken and vegetables are roasting, mix the Greek yogurt, ranch seasoning, and chopped fresh herbs in a bowl to make the herby ranch. Once everything is ready, slice the chicken and serve it inside pitas with the roasted vegetables and a drizzle of the herby ranch.
Notes
Serve pitas warm, and store leftovers in an airtight container in the refrigerator; keep pitas separate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken, pitas, herby ranch, sheet pan dinner, easy meal