One Pan Lemon Chicken & Tzatziki
Kick off the school year with this easy, one-pan meal! Danae Churchill knocked it out of the park with a recipe that's perfect for busy, back-to-school nights, offering a fresh and flavourful dinner with minimal clean up.
30 min
4 servings
350 calories
Ingredients
2 bell peppers
1 head cauliflower
1 zucchini
1 lb (450 g) boneless, skinless chicken
1 pkg Lemon Chicken Orzo Seasoning, divided
2 tbsp + 1 tsp olive oil, divided
1 cup plain 2% Greek yogurt or sour cream
1 tbsp Lemon Dilly Dip Mix
1 tbsp lemon juice
Instructions
Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
Cut peppers, cauliflower, zucchini, and chicken into bite-size pieces.
Place 1 tbsp seasoning into a medium bowl; set aside.
Place chopped vegetables and chicken on pan. Drizzle 2 tbsp oil on top and sprinkle with remaining seasoning; toss to combine. Arrange in a single layer on pan—it's OK if the pieces overlap slightly.
Bake 25–30 min or until chicken is cooked through and vegetables are tender.
Meanwhile, prepare sauce. Whisk reserved 1 tbsp seasoning with yogurt, dip mix, lemon juice, and remaining 1 tsp oil.
Serve chicken and veggies over rice or with pitas; top with sauce.
Nutritional Information
Per serving: Calories 350, Fat 16 g (Saturated 4 g, Trans 0.1 g), Cholesterol 105 mg, Sodium 320 mg, Carbohydrate 21 g (Fiber 6 g, Sugars 8 g), Protein 31 g.
Tips
If you prefer a thinner sauce, add more oil, or add milk 1 tsp at a time until desired consistency is reached.
Perfectly Balance Your Plate
Serve with 1⁄2 cup rice or 1 pita.