Description
A quick, customizable, and family-friendly weeknight dinner featuring seasoned chicken, roasted vegetables, and tangy herb-yogurt.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Ssalt and pepper to taste
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 1 cup Greek yogurt
- 2 tbsp dill, chopped
- 2 tbsp parsley, chopped
- 2 tbsp lemon juice
- 1 tsp oregano
- 4 pitas
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine chicken, olive oil, garlic powder, onion powder, paprika, salt, and pepper; toss to coat.
- Add bell peppers, zucchini, and cherry tomatoes; toss again to coat.
- Spread mixture on a sheet pan in a single layer, ensuring pieces are spaced out.
- Roast for 25–30 minutes until chicken reaches 165°F and vegetables are tender.
- Meanwhile, mix Greek yogurt, dill, parsley, lemon juice, oregano, salt, and pepper in a small bowl for the dressing.
- Warm pitas in the oven for the last few minutes of roasting.
- Remove the pan, let chicken rest for 5 minutes, then slice.
- Assemble pitas by filling them with chicken and vegetables, then drizzling with the dressing.
- Enjoy!
Notes
Optional add-ins: Feta or halloumi, olives or sun-dried tomatoes, pickled onions or cucumber ribbons.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg