Description
Juicy roasted chicken and colorful vegetables cooked on one sheet pan and served in warm pita bread with creamy herby ranch dressing for a vibrant Mediterranean inspired dinner.
Ingredients
Scale
- 1½ lbs boneless skinless chicken thighs or breasts
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small red onion sliced
- 1 medium zucchini sliced
- 1 tbsp olive oil
- Kosher salt to taste
- Black pepper to taste
- 3 tbsp olive oil
- 2 cloves garlic minced
- 3 tbsp lemon juice
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground coriander
- ½ tsp red pepper flakes
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 tbsp buttermilk
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh chives
- 1 garlic clove minced
- 1 tsp lemon juice or white vinegar
- ¼ tsp onion powder
- Warm pita bread
- Diced cucumber
- Cherry tomatoes halved
- Crumbled feta cheese
Instructions
- Slice the bell peppers onion and zucchini and prepare the chicken pieces.
- Whisk olive oil garlic lemon juice cumin paprika oregano coriander red pepper flakes salt and pepper to create the marinade.
- Add chicken to the marinade and coat well then refrigerate for at least 30 minutes.
- Toss the sliced vegetables with olive oil salt and pepper.
- Spread vegetables on one side of a sheet pan and place the marinated chicken beside them.
- Roast in a 425°F oven for 20 to 25 minutes until chicken reaches 165°F internal temperature.
- Whisk mayonnaise sour cream buttermilk herbs garlic lemon juice onion powder salt and pepper to prepare the herby ranch dressing.
- Warm the pita bread and fill with sliced chicken roasted vegetables cucumber tomatoes feta and a drizzle of ranch.
Notes
- Marinate the chicken for at least 30 minutes for the best flavor.
- Avoid overcrowding the sheet pan so the vegetables roast instead of steaming.
- Herby ranch dressing can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 520
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 110 mg