Pita di pollo in teglia con salsa ranch alle erbe

Ingredienti

• 2 pieces chicken breasts, boneless, skinless
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 cup mixed vegetables (bell peppers, onions, zucchini)
• 1/2 cup Greek yogurt
• 1 tablespoon ranch seasoning mix
• Fresh herbs (parsley, dill), to taste
• 4 pieces pitas

Preparazione

1. 1

   Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.

2. 2

   Season the chicken: In a bowl, toss the chicken breasts with olive oil, salt, pepper, garlic powder, and paprika ensuring they are evenly coated for flavor and browning.

3. 3

   Arrange on sheet pan: Spread the seasoned chicken and mixed vegetables in a single layer on a sheet pan to encourage even roasting.

4. 4

   Bake until cooked through: Place the sheet pan in the oven and bake for 20-25 minutes, checking that the chicken is fully cooked and vegetables are tender and caramelized.

5. 5

   Prepare the herby ranch sauce: While baking, combine Greek yogurt, ranch seasoning mix, and fresh chopped herbs like parsley and dill in a bowl, mixing well for a creamy and aromatic dressing.

6. 6

   Warm the pitas: During the last 5 minutes of baking, place the pitas in the oven to warm them up, making them soft and pliable for stuffing.

7. 7

   Slice and assemble: Once cooked, allow the chicken to rest 3-5 minutes, then slice it. Stuff the warm pitas with chicken, roasted vegetables, and drizzle with the herby ranch sauce for a delicious, ready-to-eat meal.