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Cilantro Lime Yogurt Chicken, Peppers & Broccoli on a pan with sauce

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


Chicken & Veggies

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

Yogurt Marinade and Sauce

  • 3/4 cup Non-Fat Plain Greek Yogurt
  • 2 Limes
  • 3 Scallions
  • 1 clove Garlic
  • 3 tbsp Cilantro
  • 1 tsp Salt
  • 1 tsp Fresh Ground Pepper



  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.

    Zesting lime for Cilantro Lime Yogurt Chicken, Peppers & Broccoli.
  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 1/2 cup of the sauce and set aside for the finishing sauce. The remaining will be for the marinade.

    Cilantro, Lime, yogurt marinade in bag for Cilantro Lime Yogurt Chicken, Peppers & Broccoli.
  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.

    Raw chicken and yogurt marinade in bag for Cilantro Lime Yogurt Chicken, Peppers & Broccoli.

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 tsp 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.

    Peppers and broccoli on pan for Cilantro Lime Yogurt Chicken, Peppers & Broccoli
  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. 

    Cilantro Lime Yogurt Chicken, Peppers & Broccoli on a pan with sauce


  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.

    Cilantro Lime Yogurt Chicken, Peppers & Broccoli on a pan with sauce