Description
A fast weeknight dinner of seasoned roasted chicken with sweet tomatoes, crispy cucumber, and a fresh herby ranch sauce in warm whole wheat pitas.
Ingredients
Scale
- 1 lb chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 whole wheat pitas
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Pat the diced chicken dry with a paper towel. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Line a sheet pan with parchment or lightly oil it.
- In a bowl, combine the diced chicken, olive oil, paprika, garlic powder, salt, and pepper. Toss until the chicken pieces are evenly coated.
- Spread the seasoned chicken, cherry tomatoes, and red onion in a single layer on the prepared sheet pan. Bake for 20-25 minutes, until the chicken is cooked through and the tomatoes are softened. During the last 5 minutes, heat the pitas in the oven.
- While the chicken bakes, mix the Herby Ranch by stirring together Greek yogurt, dill, parsley, lemon juice, and salt in a small bowl. Adjust salt or lemon to taste.
- Remove from the oven and let the chicken rest briefly. Fill each warm pita with roasted chicken, tomatoes, cucumber, and red onion. Drizzle with Herby Ranch and serve immediately.
Notes
For best texture, serve pitas hot. Store components separately for leftovers. Use full-fat Greek yogurt in the sauce for creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 70mg