Cilantro Lime Yogurt Sauce for Chicken, Peppers, and Broccoli

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This Cilantro Lime Yogurt Sauce for a Chicken Sheet Pan dinner is an easy family dinner. With broccoli, and bell peppers it’s super healthy too.

Tangy, salty, creamy, moist, citrusy, and DELICIOUS! This Cilantro Lime Yogurt Sauce for Chicken and Peppers is a one-pan wonder that is so simply paired with a crusty bread, rice, orzo, Quinoa, or pasta! The yogurt marinade tenderizes the chicken helping to keep it moist and tender as it cooks. The flavors seep into the meat and coat the outside so when it roasts, it gets this sweet and salty crust.

The bell peppers are so delicious and sweet. The broccoli is crunchy and crisp and completes this delicious meal. The cilantro-lime yogurt garlic sauce is not just the marinade, it’s also the Yogurt Dipping Sauce for a perfect finish!

One-Pan Recipes Save the Day!

One-pan or one-pot recipes are great for a quick weeknight dinner.  Why are they so great?

1. They are easy! Easy cooking, easy clean up
2. They are tasty! Roasting in the oven means food gets browned and natural flavors come out
3. They are versatile!  You can create so many options with the proteins, vegetables, & flavors

If you like this one, try this One-Pan Parmesan Chicken & Asparagus Recipe. Check out all of the One-Pot and One-Pan dinners.

Simple Ingredients and Substitutes

Chicken & Veggies

• Chicken breasts, boneless skinless – You can replace the raw chicken with precooked or leftover chicken or leftover turkey to save time. I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
• Sweet Bell Peppers – You can use any combination of bell peppers that you like. I love the colors and sweetness from a mix of yellow, orange, red, and green.
• Fresh Broccoli Florets – Broccoli is so easy to prepare and cook, but you can certainly use other vegetables that you like. Some options are cauliflower, sweet potato or carrots.
• Extra Virgin Olive Oil – The oil is for rubbing the veggies. You can substitute with a cooking spray or other light oil.

Yogurt Marinade and Sauce Recipe Ingredients

• Plain Greek Yogurt – Greek yogurt is a really creamy yogurt that’s perfect for this recipe. You can use non-fat, low fat, or whole. Regular plain yogurt can also be used, but the consistency will be a bit thinner. If you don’t have any yogurt, you can substitute sour cream.
• Scallions (green onions) – I love scallions for the green color and mild onion-flavor. You can swap with chives or finely minced yellow or red onion or even shallots.
• Fresh Garlic cloves, minced – Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! If you do not have fresh garlic, you can substitute dried garlic flakes or garlic powder.
• Lime – For the fresh lime juice, you can substitute in fresh lemon juice or white wine vinegar if you don’t have lime. You can substitute the lime zest for lemon zest or just leave out.
• Fresh Cilantro leaves – Cilantro adds bright flavor to this marinade and sauce. You can substitute with parsley or jother fresh herbs that you love, such as fresh basil or fresh dill.
• Salt, Ground Black Pepper –  use Kosher salt, but any course or table salt will work. Either fine or coarse black or white pepper is great.

See the recipe card below for ingredient amounts.

Prep-Ahead for your One-Pan Recipe

Prep the Veggies and Chicken

Cut the broccoli florets off and place on a large sheet pan. Cut the sweet peppers into chunks about 1-1.5 inches in size.

Cut the chicken breasts into large pieces about 2-3 inches each, not bite-size. Store in sealed 1-gallon plastic bag.

Make Yogurt Sauce and Marinade

You will be making both the yogurt marinade and the yogurt sauce at the same time and then separating them.

Add the yogurt to medium bowl.

Thinly slice the scallions, keeping the whites and greens separated. Add all of the whites and half of the greens to the yogurt.

Peel and mince the garlic, then add to the yogurt.

Chop 2 tablespoons of the Cilantro. Add 1 tablespoon of the cilantro to the yogurt and save the remaining for garnish.

Zest 1 lime and then add the zest plus the juice from the lime to the yogurt, making sure no seeds are added. Quarter the second lime and save for serving with the dinner.

Add salt and fresh ground pepper to the yogurt and then mix everything together.

Measure out ½ cup of the creamy sauce and set aside for the finishing sauce. The remaining will be for the marinade.

Marinade the Chicken

For this recipe, you start by marinating the chicken with a delicious yogurt marinade.  Marinades of course add flavor, but they can also tenderize proteins, as is the case with a yogurt marinade. 

It is believed that the calcium in dairy products activates enzymes in meat that break down proteins, thereby making the meat more tender.  This cilantro lime marinade adds such amazing flavor and makes the chicken so tender so as it roasts in the oven it says moist, juicy, tender and so flavorful.

Add the marinade to a baggie or large bowl with the chicken, seal the bag, then smush the marinade around the chicken pieces so that all are coated with the marinade. Let sit in the refrigerator for at least 1 hour, up to 8 hours before cooking.

Cook your One-Pan Recipe

Drizzle the bottom of a cooking sheet pan with 1 teaspoon of Olive Oil and rub it around to coat. Place the the cut peppers & broccoli florets on the pan. Drizzle another 1 teaspoon of extra virgin olive oil over top. Sprinkle with salt and pepper and toss with hands to coat every veggie with the oil and seasoning.

Add the chicken pieces with marinade to the pan, spreading the veggies around the chicken.

Cook for 25-30 minutes in a 375 F degree oven or until the chicken reaches a 165 degrees F internal temperature.

I love all of the amazing colors in this dish that make the presentation on a platter so amazing.  You can serve it with rice, orzo, quinoa, or pasta.  OR EAT IT ALONE!!  Serve with a sprinkling of cilantro, scallions, and a drizzle of the Cilantro Lime Yogurt Sauce.

FAQs for Cilantro Lime Yogurt Chicken Recipe

How long should I marinate the chicken?

It’s recommended to marinate the chicken for at least 15 minutes up to an hour to allow the flavors to penetrate the meat. For a more intense flavor, you can marinate it for several hours or overnight in the refrigerator.

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Absolutely! Feel free to use your preferred cut of chicken. The cooking time will be the same if the thighs are boneless. If the thighs have bones, then you will want to start them 10 minutes before adding the other vegetables. Make sure to check the internal temperature to ensure it reaches 160 F degrees.

What other vegetables could I use in this yogurt chicken recipe?

Just about any vegetable you like can be used! Vegetables like bell peppers, cherry tomatoes, red onions, zucchini, and broccoli work well. Make sure to cut them into uniform sizes for even cooking.

Can I freeze the yogurt-marinated chicken for later use?

Yes, you can freeze the chicken in the yogurt marinade. Place it in a freezer-safe container or bag, and it should be good for up to three months. Thaw it in the refrigerator before cooking.

What can I serve with yogurt chicken sheet pan dinner?

This dish pairs well with rice, quinoa, or a simple salad. If you’re looking for something a bit more special, try this Saffron Butter Crispy Rice. Or really lean into the cilantro-lime theme with this Lime Cilantro Quinoa Side Dish. There are so many other great sides that can go with this dinner.  A Cucumber sliced onions salad, fresh tomatoes, hummus and pita bread, or simple green salad.