Description
An easy and flavorful meal with roasted chicken and vegetables, served in warm pitas with a creamy herby ranch sauce.
Ingredients
Scale
- 2 chicken breasts, boneless, skinless
- 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 pitas
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chicken breasts in a mixing bowl and drizzle with olive oil.
- Season with salt, pepper, garlic powder, and paprika, and mix well.
- Chop your mixed vegetables.
- Add the chopped vegetables to the bowl with the chicken and toss until well-coated.
- Prepare a baking sheet by lining it with parchment paper.
- Spread the chicken and vegetable mixture evenly on the sheet.
- Roast for about 20-25 minutes until the chicken is cooked through.
- Combine the Greek yogurt and ranch seasoning mix in a bowl to prepare the herby ranch sauce.
- Remove the chicken and vegetables from the oven and let them cool.
- Warm the pitas in the oven for a few minutes.
- Fill each warm pita with roasted chicken and vegetables.
- Drizzle with herby ranch sauce and enjoy!
Notes
For best results, store the chicken and vegetables separately from the pitas if you have leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg