A comforting and vibrant dish combining roasted chicken and vegetables, served in whole wheat pitas with a creamy herby ranch dressing.
Author:info-pennykitchengmail-com
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:None
Ingredients
Scale
2 cups cooked chicken, shredded
1 bell pepper, sliced
1 red onion, sliced
1 zucchini, sliced
4 whole wheat pitas
1 cup ranch dressing
1 tablespoon fresh herbs (like parsley or dill), chopped
Salt and pepper to taste
Olive oil
Instructions
Preheat the Oven: Start by preheating your oven to 400°F (200°C).
Toss the Chicken and Veggies: On a sheet pan, add the shredded chicken along with the sliced bell pepper, red onion, and zucchini. Drizzle with olive oil, then season with salt and pepper. Toss everything together.
Roast the Mixture: Pop the sheet pan in the oven and roast for 20-25 minutes, or until the vegetables are tender and chicken is heated through.
Whisk the Herby Ranch: Mix the ranch dressing with the fresh herbs in a small bowl.
Warm the Pitas: In the final minutes of roasting, place the whole wheat pitas in the oven until warm.
Assemble and Serve: Fill the warm pitas with the roasted chicken and vegetable mixture, drizzle with the herby ranch dressing, and serve immediately.
Notes
Feel free to use different vegetables or herbs in the ranch dressing to suit your taste.