Description
A convenient and flavorful meal featuring roasted chicken and veggies served in pita bread with a creamy herby ranch dressing.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cubed
- 4 whole wheat pita breads
- 1 cup bell peppers, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 tablespoons fresh or dried herbs (dill, oregano)
- Salt and pepper to taste
- 1 cup Greek yogurt
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Cube the chicken breasts into bite-sized pieces and chop the bell peppers and red onion.
- In a large mixing bowl, toss the chicken and chopped veggies with olive oil, garlic powder, salt, pepper, and herbs until well-coated.
- Spread the chicken and veggies in a single layer on a sheet pan lined with parchment paper.
- Roast for 20-25 minutes, stirring once halfway, until the chicken is cooked through and veggies are tender.
- While roasting, combine Greek yogurt, chopped herbs, salt, and lemon juice in a bowl; whisk until smooth.
- Remove chicken and veggies from the oven, cool slightly, then spoon into pita pockets and drizzle with Herby Ranch dressing.
- Serve warm and enjoy!
Notes
For healthier alternatives, try quinoa instead of pita for a gluten-free version or use cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: sheet pan, chicken, pitas, herby ranch, easy dinner, healthy meal, one pan recipe