Name: One-Pan Herb Chicken with Roasted Vegetables & Creamy Greek Yogurt Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 7 oz each); 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp dried thyme; 1 tsp dried oregano; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 medium zucchini, sliced into half-moons; 1 red bell pepper, cut into 1-inch pieces; 1 yellow onion, cut into wedges; 1 cup cherry tomatoes, halved; 1 cup plain nonfat Greek yogurt; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

One-Pan Herb Chicken with Roasted Vegetables & Creamy Greek Yogurt Sauce

GoldenPumpkin2764

This one-pan herb chicken with roasted vegetables and creamy Greek yogurt sauce is comfort food made healthy and satisfying. The chicken is seasoned with bold, classic American herbs and paprika for a punch of flavor, then roasted alongside a medley of fresh California veggies that become sweet and caramelized in the oven. The Greek yogurt sauce adds a tangy, creamy touch, keeping things light while boosting protein. It’s simple enough for a weeknight, but hearty and delicious enough to feel special. With only one pan to clean, this meal is as convenient as it is comforting—perfect for anyone looking to hit their nutrition goals without sacrificing taste.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Pat chicken breasts dry and place on a large rimmed baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with garlic powder, smoked paprika, thyme, oregano, 1 tsp salt, and black pepper. Rub seasoning evenly on both sides.
Arrange zucchini, bell pepper, onion, and cherry tomatoes around the chicken. Drizzle vegetables with remaining 1 tbsp olive oil and 1/2 tsp salt. Toss gently to coat.
Roast in preheated oven for 25-28 minutes, until chicken is cooked through (internal temperature reaches 165°F/74°C) and vegetables are tender and caramelized.
While baking, mix Greek yogurt, lemon juice, and parsley in a small bowl. Season with a pinch of salt and pepper.
Remove chicken and vegetables from oven. Let chicken rest 3-5 minutes, then slice. Serve topped with roasted veggies and a generous dollop of creamy yogurt sauce.