Description
A delicious and easy sheet pan dinner featuring juicy chicken breasts, vibrant vegetables, and a creamy herby ranch sauce, all stuffed into soft 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).
- Season the chicken breasts with olive oil, salt, pepper, garlic powder, and paprika, then place on a baking sheet.
- Toss the mixed veggies with the same spices and olive oil, spreading around the chicken.
- Roast everything for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Mix Greek yogurt, ranch seasoning mix, and fresh herbs in a bowl until smooth.
- Let the chicken rest, slice it, and load it into the pitas with the roasted vegetables and a dollop of herby ranch.
Notes
Feel free to adjust the vegetables and herbs based on personal preference and seasonality.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg