Description
A hands-off, Mediterranean-inspired meal with tender chicken, caramelized veggies, and tangy herby ranch drizzle—all roasted on one sheet pan. Perfect for busy weeknights, this dish balances smoky, fresh, and creamy flavors with minimal cleanup.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, halved and sliced
1 zucchini, halved and sliced
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 whole wheat pitas (or grain-free alternative)
1/2 cup Greek yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
Line a sheet pan with parchment paper
In a bowl, mix bell peppers, onion, zucchini, olive oil, garlic powder, paprika, oregano, salt, and black pepper
Arrange chicken breasts on the sheet pan, then surround with the veggie mixture
Roast for 20-25 minutes, until chicken is golden and veggies are charred at the edges
In a separate bowl, combine Greek yogurt, parsley, dill, lemon juice, salt, and black pepper to make the herby ranch
Warm pitas in a dry skillet for 1-2 minutes per side
Serve the roasted chicken and veggies warm in the pitas, drizzled with herby ranch
Notes
Use thicker chicken breasts to prevent dryness
Add diced sweet potatoes or cauliflower for extra nutrients
Swap zucchini for eggplant or mushrooms for variety
Herby ranch can be made ahead and stored in the fridge for up to 3 days
Grain-free pitas or lettuce wraps can substitute for dietary needs
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 pita with chicken and 2 tbsp herby ranch
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 95mg