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Cilantro Lime Yogurt Sauce for Chicken with Peppers and Broccoli cooked on a sheet pan with sauce drizzled over top and lime wedges on the side.

Cilantro Lime Yogurt Sauce for Chicken Sheet Pan Dinner Recipe

Tangy, Salty, Creamy, Moist, Citrusy, and DELICIOUS!  This Cilantro Lime Yogurt Chicken, Broccoli, 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.

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 ounces Chicken breast
  • 3 Mixed Sweet Peppers (yellow, orange, red, and/or green)
  • 3 cups Broccoli florets
  • 2 teaspoons Extra Virgin Olive Oil

Yogurt Marinade and Sauce

  • ¾ cup Plain Greek Yogurt (low fat or whole milk)
  • 2 Limes
  • 3 Scallions
  • 1 clove Garlic
  • 3 tablespoons Cilantro
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Pepper

Instructions

Prep-Ahead Steps - Veggies and Chicken

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

  2. 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.

Make the Yogurt Sauce and Marinate the Chicken

  1. 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-size mixing bowl.

  2. 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.

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

  4. 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.

  5. Add salt and fresh ground pepper to the yogurt and then mix everything together. Mix to combine.  Measure out ½ cup of the sauce and set aside for the finishing sauce. The remaining will be for the marinade.

  6. 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 cut sweet 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. 

  4. 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.