Make a flavorful sheet pan chicken with yogurt-marinated chicken, red bell peppers, and red onions, topped with a creamy yogurt-lemon sauce. This recipe is perfect for a quick dinner, healthy weeknight meal, or easy family-friendly recipe. Serve it with pita, naan, or fresh vegetables for a high-protein, low-calorie meal that’s both simple and satisfying.

Ingredients (Serves 2)

For the Marinade

¼ cup plain Greek yogurt (2 oz)
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 boneless, skinless chicken breast (5–6 oz), cut into 1-inch strips

For the Sheet Pan

1 tablespoon olive oil, divided
½ large red bell pepper, sliced into ½-inch strips (2.5 oz)
¼ medium red onion, sliced into ½-inch strips (3.5 oz)

For the Sauce

2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1 clove garlic, finely minced
⅛ teaspoon kosher salt
½ tablespoon lemon juice

For Serving (Optional)

1–2 pita breads or naan
3–4 slices English cucumber
1 small Roma tomato, sliced

Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C).
Make the Marinade
In a medium bowl, combine the Greek yogurt, cumin, turmeric, cardamom, cinnamon, and salt. Add the chicken strips and toss to coat thoroughly. Let the chicken marinate while preparing the vegetables. Tip: A quick 10-minute yogurt marinade is enough to tenderize the chicken and infuse it with spice. Leaving a thin layer of yogurt on the chicken as it cooks keeps it moist and flavorful.
Prep the Sheet Pan
Lightly coat a 9×13-inch sheet pan with ½ tablespoon olive oil. Arrange the marinated chicken in a single layer. Scatter the sliced red bell pepper and red onion around the chicken. Drizzle the remaining ½ tablespoon olive oil over the vegetables.
Bake the Chicken and Veggies
Bake for 20 minutes, or until the chicken is fully cooked. Cover the pan and set aside.
Prepare the Sauce
In a small bowl, mix together mayonnaise, Greek yogurt, garlic, salt, and lemon juice until smooth.
Assemble and Serve
Serve the warm chicken and roasted vegetables on pita bread or naan. Top with cucumber slices, tomato, and drizzle with the yogurt sauce.

Why You’ll Love This Recipe

This sheet pan chicken is packed with warm, aromatic spices and pairs perfectly with fresh veggies. It’s quick to prepare, healthy, and requires minimal cleanup, making it ideal for busy weeknights.

Tips

Marinate the chicken briefly for tender, juicy strips without a long wait.
Use a single-layer arrangement on the sheet pan to ensure even cooking.
For extra flavor, roast the vegetables until slightly caramelized.

Variations and Substitutions

Swap chicken for turkey breast or firm tofu for a vegetarian option.
Add other veggies like zucchini, bell peppers of different colors, or mushrooms.
Substitute mayonnaise with Greek yogurt for a lighter sauce.

FAQs

Can I prep this ahead of time?
Yes! Marinate the chicken and chop the vegetables in advance. Store separately in the fridge until ready to bake.

Can I make this gluten-free?
Absolutely. Simply serve with gluten-free pita or skip the bread entirely.

Is this recipe low-carb?
Yes, if served without bread, this is a protein- and veggie-packed low-carb meal.

Serving

Serve warm straight from the oven over pita, naan, or rice. Add fresh cucumber and tomato slices to balance the spices.

Suggestions

Garnish with fresh cilantro or parsley for extra flavor.
Add a squeeze of lemon over the finished dish for a bright, fresh taste.
Pair with a simple side salad or roasted potatoes for a complete meal.