Description
Tender roasted chicken, caramelized veggies, and herby Greek yogurt ranch in warm pitas—ideal for fuss-free weeknight meals. Creamy dressing balances roasted smokiness, with a portable Mediterranean-American fusion twist.
Ingredients
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 cup mixed vegetables (bell peppers, onions, zucchini)
1/2 cup Greek yogurt
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 tbsp fresh chives, minced
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
8 whole wheat or gluten-free pita wraps
1 tbsp olive oil (for toasting pita)
Instructions
Preheat oven to 400°F (200°C)
Toss chicken with 1 tbsp olive oil, garlic powder, paprika, 1/2 tsp salt, and 1/4 tsp pepper
Spread mixed vegetables around chicken on a sheet pan
Roast 20-25 minutes until chicken is cooked through and vegetables are caramelized
Whisk yogurt, parsley, dill, chives, lemon juice, remaining 1/2 tsp salt, and 1/4 tsp pepper to make ranch
Toast pitas 1 minute per side on the same sheet pan post-roast
Assemble pitas with chicken, vegetables, and herby ranch
Notes
Use frozen vegetables for convenience
Substitute chicken for chickpeas for vegetarian version
Add cherry tomatoes for extra freshness
Store leftovers refrigerated for 2-3 days