Print

Easy Greek Yogurt Chicken Sheet Pan Dinner Recipe with Veggies for Quick Healthy Meals

Greek Yogurt Chicken Sheet Pan Dinner - featured image
Print Recipe

A quick and easy sheet pan dinner featuring juicy chicken marinated in Greek yogurt and roasted vegetables, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 g)
  • 1 cup (240 ml) full-fat Greek yogurt
  • 3 cloves garlic, minced
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 2 tablespoons (30 ml) olive oil, plus extra for drizzling veggies
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 medium carrots, peeled and cut into sticks
  • 1 red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • Optional: fresh parsley for garnish
  • Optional: a pinch of smoked paprika
  • Optional: a dash of red pepper flakes

Instructions

  1. Make the marinade: In a medium bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, dried oregano, salt, and pepper. Whisk until smooth and fragrant.
  2. Prepare the chicken: Pat chicken breasts dry with paper towels. Add chicken to the bowl and coat evenly with the yogurt marinade. Cover and marinate for at least 30 minutes or up to 4 hours in the fridge.
  3. Prep the veggies: Peel and cut carrots into sticks, slice bell pepper, slice zucchini into half-moons, and cut red onion into wedges. Toss veggies with 1 tablespoon olive oil, salt, and pepper. Add smoked paprika or dried herbs if desired.
  4. Preheat oven to 425°F (220°C).
  5. Arrange on the sheet pan: Line a baking sheet with parchment paper or silicone mat. Place marinated chicken breasts in the center and arrange veggies around in a single layer without overcrowding.
  6. Roast: Bake for 25 to 30 minutes until chicken reaches 165°F (74°C) internal temperature and veggies are tender with golden edges. Halfway through (around 15 minutes), turn chicken and stir veggies for even cooking.
  7. Rest and serve: Remove from oven and let chicken rest for 5 minutes before slicing. Sprinkle fresh parsley over the dish before serving.

Notes

Do not skip the marinade time; even 30 minutes helps tenderize the chicken. Pat chicken dry before marinating to help the marinade stick. Use a rimmed sheet pan to prevent juices from spilling. Turn chicken and stir veggies halfway through cooking for even browning. Avoid overcrowding the pan to prevent steaming. If chicken browns too fast, tent with foil. Drizzle olive oil halfway through if veggies dry out.

Nutrition

Keywords: Greek yogurt chicken, sheet pan dinner, healthy chicken recipe, roasted vegetables, quick dinner, easy weeknight meal, Mediterranean chicken

Find it online: https://evabake.com/easy-greek-yogurt-chicken-sheet-pan-dinner-recipe-with-veggies-for-quick-healthy-meals/