Description
A one-pan meal with juicy chicken, sweet roasted veggies, and a creamy homemade ranch dressing. Perfect for quick, healthy family dinners with minimal cleanup.
Ingredients
2 boneless, skinless chicken breasts (approx. 12 oz), sliced into strips
1 tablespoon extra virgin olive oil
1 red bell pepper, sliced
1/2 medium onion, halved and sliced
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plain Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
4 whole wheat pita pockets (alternatively flatbreads)
1–2 sprigs of fresh thyme (optional for garnish)
Instructions
Preheat oven to 400°F (200°C)
Line a rimmed baking sheet with parchment paper
In a bowl, combine chicken strips, bell pepper, and onion. Season with paprika, garlic powder, salt, and pepper. Mix in olive oil to coat evenly
Arrange the chicken and vegetables on the prepared sheet pan in a single layer
Roast for 22-25 minutes until the chicken is cooked through and veggies are tender
Meanwhile, mix Greek yogurt with dill and parsley to create the ranch sauce
Heat pitas in the oven for 2-3 minutes while the chicken finishes cooking
Toss chicken and veggies with additional olive oil (if needed) for extra crispiness
Serve chicken and garnish ingredients in warmed pitas with ranch sauce on top
Notes
Recipe uses only one baking sheet for simplicity
Chicken can be marinated in the sauce mixture for 15-30 minutes ahead
Pitas become more pliable when heated directly in the oven
Use Greek or skyr yogurt for maximum protein
- Prep Time: 10
- Cook Time: 25
- Category: Recettes Healthy Rapides | Cuisine Saine & Facile
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 420
- Sugar: 1g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg