One Pan Mediterranean Chicken
One Pan Mediterranean Chicken
Ingredients
For the Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs, trimmed of fat, diced into 1-inch cubes
- 1/2 cup non-fat Greek yogurt
- 3 tablespoons garam masala
- 1 tablespoon salt
- 2 tablespoons garlic paste
- 1/2 lemon, juiced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 red onion, diced
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon garam masala, for vegetables, or as needed
- 1/2 teaspoon salt, for vegetables, or as needed
For the Sauce
- 1/2 cup non-fat Greek yogurt
- 1/2 teaspoon garam masala, or as needed
- 1/4 teaspoon salt, or as needed
- 1/2 teaspoon garlic powder, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1 teaspoon lime juice
- 1 tablespoon fresh dill, chopped
For Garnish and Serving
- 1/4 cup feta cheese, crumbled
- 1 tablespoon fresh dill, chopped
- 1/2 lemon, juiced
- 4 Joseph's pita bread, for serving
Instructions
- 1
In a large bowl, combine the diced chicken thighs with 1/2 cup non-fat Greek yogurt, 3 tablespoons garam masala, 1 tablespoon salt, 2 tablespoons garlic paste, and the juice from 1/2 lemon. Mix thoroughly to ensure the chicken is well coated. Set aside to marinate for at least 15 minutes while you prepare the vegetables.
⏱️ 5 min
- 2
Preheat your oven to 375°F. Line a large sheet pan with parchment paper.
⏱️ 2 min•🌡️ 375
- 3
On the prepared sheet pan, spread out the diced yellow bell pepper, orange bell pepper, red onion, and cherry tomatoes. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon garam masala and 1/2 teaspoon salt (or to taste). Toss to combine.
⏱️ 5 min
- 4
Add the marinated chicken to the same sheet pan, spreading it out in a single layer alongside the vegetables. Ensure there's some space for even cooking.
⏱️ 3 min
- 5
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Then, switch the oven to broil and broil for an additional 5-7 minutes, or until the chicken and vegetables are slightly charred and golden brown. Keep a close eye on it to prevent burning.
⏱️ 25 min•🌡️ 375
- 6
While the chicken and vegetables are cooking, prepare the sauce. In a small bowl, combine the remaining 1/2 cup non-fat Greek yogurt, 1/2 teaspoon garam masala, 1/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 teaspoon lime juice, and 1 tablespoon freshly chopped dill. Mix well until smooth.
⏱️ 5 min
- 7
Once the chicken and vegetables are out of the oven, sprinkle the crumbled feta cheese and 1 tablespoon freshly chopped dill over the entire dish. Squeeze the juice from the remaining 1/2 lemon over everything.
⏱️ 3 min
- 8
Serve immediately with Joseph's pita bread and a dollop of the prepared Greek yogurt sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Mediterranean Chicken
For the Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs, trimmed of fat, diced into 1-inch cubes
- 1/2 cup non-fat Greek yogurt
- 3 tablespoons garam masala
- 1 tablespoon salt
- 2 tablespoons garlic paste
- 1/2 lemon, juiced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 red onion, diced
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon garam masala, for vegetables, or as needed
- 1/2 teaspoon salt, for vegetables, or as needed
For the Sauce
- 1/2 cup non-fat Greek yogurt
- 1/2 teaspoon garam masala, or as needed
- 1/4 teaspoon salt, or as needed
- 1/2 teaspoon garlic powder, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1 teaspoon lime juice
- 1 tablespoon fresh dill, chopped
For Garnish and Serving
- 1/4 cup feta cheese, crumbled
- 1 tablespoon fresh dill, chopped
- 1/2 lemon, juiced
- 4 Joseph's pita bread, for serving
Instructions
- 1
In a large bowl, combine the diced chicken thighs with 1/2 cup non-fat Greek yogurt, 3 tablespoons garam masala, 1 tablespoon salt, 2 tablespoons garlic paste, and the juice from 1/2 lemon. Mix thoroughly to ensure the chicken is well coated. Set aside to marinate for at least 15 minutes while you prepare the vegetables.
⏱️ 5 min - 2
Preheat your oven to 375°F. Line a large sheet pan with parchment paper.
⏱️ 2 min•🌡️ 375 - 3
On the prepared sheet pan, spread out the diced yellow bell pepper, orange bell pepper, red onion, and cherry tomatoes. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon garam masala and 1/2 teaspoon salt (or to taste). Toss to combine.
⏱️ 5 min - 4
Add the marinated chicken to the same sheet pan, spreading it out in a single layer alongside the vegetables. Ensure there's some space for even cooking.
⏱️ 3 min - 5
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Then, switch the oven to broil and broil for an additional 5-7 minutes, or until the chicken and vegetables are slightly charred and golden brown. Keep a close eye on it to prevent burning.
⏱️ 25 min•🌡️ 375 - 6
While the chicken and vegetables are cooking, prepare the sauce. In a small bowl, combine the remaining 1/2 cup non-fat Greek yogurt, 1/2 teaspoon garam masala, 1/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 teaspoon lime juice, and 1 tablespoon freshly chopped dill. Mix well until smooth.
⏱️ 5 min - 7
Once the chicken and vegetables are out of the oven, sprinkle the crumbled feta cheese and 1 tablespoon freshly chopped dill over the entire dish. Squeeze the juice from the remaining 1/2 lemon over everything.
⏱️ 3 min - 8
Serve immediately with Joseph's pita bread and a dollop of the prepared Greek yogurt sauce.
⏱️ 2 min