Description
A cozy and comforting dish featuring tender chicken and colorful veggies, served in whole wheat pitas with a creamy Herby Ranch dressing.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 4 whole wheat pita breads
- ½ cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
Instructions
- Preheat the oven to 425°F (220°C).
- Season chicken breasts with salt and pepper.
- Slice bell pepper and zucchini into bite-sized pieces.
- Toss veggies with olive oil in a large bowl.
- Arrange chicken and veggies on a sheet pan.
- Roast for about 20 minutes until chicken reaches 165°F (75°C).
- Mix Greek yogurt, mayonnaise, dill, parsley, garlic, salt, and pepper in a bowl to make Herby Ranch.
- Slice the chicken and stuff pitas with chicken, roasted veggies, and Herby Ranch.
- Serve warm with a side salad or crunchy carrot sticks.
Notes
Feel free to customize with other seasonal veggies or spices. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, pitas, healthy, Herby Ranch, sheet pan