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Mediterranean Chicken Sheet Pan with Lemon-Garlic Yogurt Sauce
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Mediterranean Chicken Sheet Pan with Lemon-Garlic Yogurt Sauce

45 minServes 4Nutri-Score B€€
from @kalefornia_kravings4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless skinless chicken thighs (cut into 1½ inch pieces)Meat900 g
  • garlic (minced)Produce5 pieces
  • plain greek yogurt (for the marinade)Dairy45 g
  • lemon juice (freshly squeezed)Produce30 ml
  • tomato pastePantry15 g
  • smoked paprikaSpices7 g
  • olive oil (for the marinade)Pantry7 ml
  • cumin (ground)Spices4 g
  • dried oreganoSpices2 g
  • saltSpices6 g
  • black pepper (ground)Spices1 g
  • bell peppers (sliced thick, mix of red and orange)Produce3 pieces
  • red onion (sliced thick)Produce1 piece
  • olive oil (for roasting the veggies)Pantry15 ml
  • steamed white rice (cooked, for serving)Grains300 g
  • plain greek yogurt (for the sauce)Dairy120 g
  • lemon juice (for the sauce)Produce15 ml
  • garlic (small clove, minced, for the sauce)Produce1 piece
  • fresh dill (chopped)Produce3 g
  • salt (to taste, for the sauce)Spices2 g

per serving

Nutrition

410kcal

Carbs
19 g
Proteins
50 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Mixing bowl
  • Oven

step by step

Method

  1. Marinate the chicken

    • In a mixing bowl, combine the minced garlic, greek yogurt, lemon juice, tomato paste, smoked paprika, olive oil, cumin, dried oregano, salt and black pepper.
    • Add the cut chicken thighs and toss until evenly coated in the spiced yogurt mixture.
    • Let the chicken marinate while you prep the vegetables.
    Step 1

  2. Prep the vegetables

    • Slice the bell peppers and red onion into thick pieces.
    • Add them to the sheet pan and drizzle with olive oil.
    Step 2

  3. Roast the sheet pan

    • Add the marinated chicken to the sheet pan with the bell peppers and onions, spreading everything in a single layer.
    • Roast until the chicken is tender and the vegetables are slightly charred.
    Step 3

  4. Make the lemon-garlic yogurt sauce

    • In a bowl, mix the greek yogurt, lemon juice, minced garlic clove and chopped fresh dill.
    • Season with salt to taste.
    Step 4

  5. Serve

    • Serve the chicken and roasted vegetables in a bowl over steamed white rice.
    • Drizzle with the creamy lemon-garlic yogurt sauce and enjoy.
    Step 5
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