Description
A quick and flavorful weeknight meal featuring tender diced chicken, sweet roasted peppers, and a drizzle of herby ranch in warm pitas.
Ingredients
Scale
- 1 pound chicken breast, diced
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 whole wheat pitas
- 1 cup lettuce, shredded
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/2 cup herby ranch dressing
Instructions
- Preheat the oven to 400°F (200°C). Pat the diced chicken dry with a paper towel. Slice the bell peppers and red onion into even strips. Halve the cherry tomatoes and slice the cucumber. Line a sheet pan with foil or parchment for easy cleanup.
- On the sheet pan, combine the diced chicken, sliced bell peppers, and red onion. Drizzle with 2 tablespoons olive oil. Sprinkle with garlic powder, paprika, salt, and pepper. Toss until everything is evenly coated.
- Spread the chicken and vegetables in a single layer on the sheet pan. Bake for 20-25 minutes, stirring once halfway through, until chicken is cooked through and vegetables are tender.
- Warm the pitas in the oven for the last 5 minutes of baking. To serve, fill each pita with the hot chicken and roasted vegetables, add lettuce, cherry tomatoes, cucumber, and drizzle with ranch dressing.
Notes
For more flavor, swap chicken breast for thighs or use Greek yogurt mixed with herbs instead of ranch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 3g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 43g
- Cholesterol: 85mg