Description
A simple one-pan meal featuring seasoned roasted chicken, colorful vegetables, and fresh herb ranch slaw wrapped in warm pita bread for an easy weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 medium red bell peppers, sliced
- 1 large red onion, sliced
- 2 cups cherry tomatoes
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Greek yogurt
- 2 tablespoons ranch seasoning mix
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 3 cups cabbage, shredded
- 1 cup carrots, julienned
- 2 tablespoons lemon juice
- 6 pita bread rounds
Instructions
- 1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
- 2. Pat chicken breasts dry and cut to uniform one-inch thickness. Place on prepared sheet pan.
- 3. Arrange sliced bell peppers, red onion, and cherry tomatoes around the chicken on the pan.
- 4. In a small bowl, combine olive oil, garlic powder, paprika, cumin, salt, and black pepper.
- 5. Drizzle the seasoning mixture over chicken and vegetables, tossing to coat everything evenly.
- 6. Roast for 25-30 minutes until chicken reaches internal temperature of 165°F and vegetables are caramelized.
- 7. While chicken roasts, prepare the slaw by mixing Greek yogurt, ranch seasoning, fresh dill, parsley, and lemon juice in a large bowl.
- 8. Add shredded cabbage and julienned carrots to the yogurt mixture, tossing until well coated.
- 9. Remove chicken from oven and let rest for 5 minutes, then slice into strips.
- 10. Warm pita bread wrapped in foil in the oven for 3-5 minutes.
- 11. Assemble pitas by filling each with sliced chicken, roasted vegetables, and generous amounts of fresh herb ranch slaw.
- 12. Serve immediately while warm and enjoy.
Notes
Store leftover chicken, vegetables, and slaw separately in airtight containers for up to 4 days. Reheat chicken and vegetables in a 350°F oven for 10 minutes. Slaw is best enjoyed fresh. Pita bread can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita with chicken and slaw
- Calories: 385
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g