Description
A one-pan meal featuring roasted chicken, colorful veggies, and a tangy herby ranch sauce, perfect for a cozy dinner.
Ingredients
- 4 boneless skinless chicken breasts (about 1.5–2 lb)
- 6 pita breads, whole wheat or your favorite variety
- 2 cups shredded cabbage or coleslaw mix
- 1 large red onion, sliced into wedges
- 2 bell peppers, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup plain yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- Optional: crumbled feta, toasted pine nuts, or sliced cucumbers
Instructions
- Preheat your oven to 425°F (218°C). Line a large sheet pan with parchment paper or lightly oil it.
- Season the chicken: Place chicken breasts on a cutting board and pat dry. In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Brush the mixture over both sides of the chicken.
- Arrange the sliced onions and peppers in a single layer on the sheet pan. Nestle the seasoned chicken breasts among the vegetables. Drizzle any leftover seasoning oil over everything.
- Roast for 18–22 minutes, or until the chicken reaches 165°F (74°C) and vegetables are tender and slightly charred. If your pita is thicker, warm it in the oven for the last 3–5 minutes.
- Rest the chicken for 5 minutes before slicing thinly against the grain.
- Make the herby ranch: In a bowl, whisk together yogurt, mayonnaise, lemon juice, parsley, dill, and a pinch of salt.
- Assemble the pitas: Warm each pita, then layer with shredded cabbage, sliced chicken, roasted veggies, and a generous drizzle of herby ranch. Finish with optional feta or pine nuts.
Notes
For best results, pound thicker chicken breasts for even cooking and use fresh herbs for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean