Cilantro Lime Yogurt Chicken & Sweet Peppers

Tangy, salty, creamy, moist, citrusy, and DELICIOUS! This Cilantro Lime Yogurt Chicken & 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 mini sweet peppers are not only cute, but so delicious and sweet. The broccoli is crunchy and crisp and completes this delicious meal.

One-Pan Recipes Save the Day!

I recently posted a One-Pan Parmesan Chicken & Asparagus Recipe and have received such great feedback on it that I created another one-pan dish.  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

Prep-Ahead for your One-Pan Recipe

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.

Actually, you will be making both the marinade and the finishing sauce at the same time and then separating them. Add the yogurt to medium-size mixing bowl. Add the lime juice, the minced garlic, the chopped cilantro (save a little for garnish), sliced scallions (save a small amount of the greens for garnish), salt, and fresh ground pepper. Mix to combine. Measure out ½ cup of the sauce and set aside for the finishing sauce. The remaining will be for the marinade.

Add the marinade to a baggie 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 whole mini 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.

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Cilantro Lime Yogurt Chicken & Peppers

Tangy, Salty, Creamy, Moist, Citrusy, and DELICIOUS!  This Cilantro Lime Yogurt Chicken & 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 mini sweet peppers are not only cute, but so delicious and sweet.  The broccoli is crunchy and crisp and completes this delicious meal.

Course Main Course

Cuisine American

Keyword chicken, chicken dinner, cilantro, cilantro lime, lime, yogurt marinade

Prep Time 15 minutes

Cook Time 30 minutes

Marinating Time 1 hour

Total Time 45 minutes

Servings 4 people

Calories 277 kcal

Author Carrie Tyler

Ingredients

Chicken & Veggies

• 16 oz Chicken breast
• 8 oz Mixed Mini Sweet Peppers
• 2 cups Broccoli florets
• 2 teaspoon Extra Virgin Olive Oil

Yogurt Marinade and Sauce

• ¾ cup Non-Fat Plain Greek Yogurt
• 2 Limes
• 3 Scallions
• 1 clove Garlic
• 3 tablespoon Cilantro
• 1 teaspoon Salt
• 1 teaspoon Fresh Ground Pepper

Instructions

Prep-Ahead

1. Zest 1 lime and then squeeze all of the juice out, making sure to strain out the seeds.  The juice is for the yogurt.  Quarter the second lemon and save for serving with the dinner.

   

2. Thinly slice the scallions, keeping the whites and greens separated. Peel and mince the garlic.  Chop 2 tablespoons of the Cilantro.  If doing this step 1-2 days before cooking, keep everything separated in 1 storage container or in separate baggies.

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

Yogurt Marinade and sauce

1. Add the yogurt to medium-size mixing bowl.  Add the lime juice, the minced garlic, the chopped cilantro (save a little for garnish), sliced scallions (save a small amount of the greens for garnish), salt, and fresh ground pepper.  Mix to combine.  Measure out ½ cup of the sauce and set aside for the finishing sauce. The remaining will be for the marinade.

   

2. Add the marinade to the baggie with the chicken, reseal the bag, then smush the marinade around the chicken pieces so that all are coated with the marinade. Let sit in the refrigerator for 15 minutes up to an hour.

   

Roast the Chicken, Peppers, and Broccoli

1. Preheat the oven to 375 degrees F.

2. Drizzle the bottom of a cooking sheet pan with 1 teaspoon of Olive Oil and rub it around to coat.  Place the the whole mini 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.

   

3. Add the chicken pieces with marinade to the pan, spreading the veggies around the chicken.  Cook for 25-30 minutes or until the chicken reaches a 165 F degrees internal temperature. 

   

Plate

1. This one-pan recipe is great on its own, but you can definitely make rice, pasta, quinoa, orzo, or couscous on the side.  

2. Plate the chicken, peppers, and broccoli and garnish with a drizzle of the Cilantro Lime Yogurt Sauce, a sprinkling of cilantro, scallion greens, and a lime wedge.