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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.

Preheat your oven to 375°F. Line a large sheet pan with parchment paper.

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.

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.

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.

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.

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.

Serve immediately with Joseph's pita bread and a dollop of the prepared Greek yogurt sauce.


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.

Preheat your oven to 375°F. Line a large sheet pan with parchment paper.

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.

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.

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.

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.

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.

Serve immediately with Joseph's pita bread and a dollop of the prepared Greek yogurt sauce.
