Sheet Pan

Spiced Yogurt Baked Chicken on Roasted Broccoli

April 21, 2017
0 Ratings
Photo by Brian Coppola
  • Serves 4
Author Notes

There are a number of yogurt-marinated grilled chicken recipes out there. This baked version was inspired by a grilled chicken recipe at I sliced the breast and laid the pieces over a bed of roasted broccoli. —Brian Coppola

What You'll Need
  • Baked Chicken in Spiced Yogurt
  • 2 large chicken breasts (ca. 1.75 lbs total)
  • 10 ounces plain Greek low sugar yogurt
  • 1 teaspoon black or white pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon red pepper flakes
  • 1/4 teaspoon cinnamon
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 3/4 cup parmesan cheese (divided)
  • 1/4 cup EVOO
  • 4 cups chopped broccoli
  • 4 large garlic cloves, sliced thin
  • 1 teaspoon black pepper
  • 1/4 cup EVOO
  • 2 teaspoons lemon juice
  • 6 tablespoons pine nuts (divided)
  • 1/2 cup parmesan cheese
  1. toss the broccoli with the garlic, 5T pine nuts, EVOO and pepper
  2. lay out the mixture on a parchment covered sheet pan
  3. bake at 425F during the last 20 minutes of preparing the chicken
  4. remove and toss with lemon zest, lemon juice, cheese, and 1T pine nuts; use as a bed for the chicken (below)
  5. in a mixing bowl, combine the yogurt with all of the other ingredients, reserving 1/4 c of cheese
  6. spread a thin layer of the yogurt mixture on the bottom of an 8x8 baking dish
  7. place the chicken breasts into the baking dish, and coat with the remaining yogurt mixture
  8. bake at 375 for 45 minutes (internal temperature at the thickest part should be 165-170F); top with the cheese about 10 minutes before the end
  9. remove, slice, and serve over the broccoli

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