Ingredients
— The Chicken & Vegetables —
1.5 lbs (700g) boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
1 large red bell pepper, chopped into chunks
1 medium red onion, chopped into chunks
1 cup cherry tomatoes (optional)
— The Yogurt Marinade —
1 cup plain Greek yogurt
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon dried oregano
1 teaspoon dried dill (or 1 tbsp fresh)
1 teaspoon salt
½ teaspoon black pepper
— The Toppings —
½ cup crumbled Feta cheese
⅓ cup Kalamata olives, pitted and sliced
½ cup Tzatziki sauce (store-bought or homemade), for serving
Fresh chopped dill or parsley
Instructions
1. **Preheat:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (casserole dish) with olive oil spray.
2. **Make Marinade:** In a medium bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, oregano, dill, salt, and pepper until smooth.
3. **Combine:** Place the cubed chicken, chopped bell pepper, and red onion in a large bowl. Pour the yogurt marinade over the top and toss well until everything is evenly coated.
4. **Assemble:** Spread the chicken and vegetable mixture into the prepared baking dish in a single, even layer. (If using cherry tomatoes, scatter them on top now).
5. **Bake:** Bake for 25–30 minutes, or until the chicken is fully cooked (internal temp 165°F) and the vegetables are tender. *Note: The yogurt sauce may separate slightly and release liquid; this is normal and creates a tasty broth.*
6. **Top:** Remove from the oven. Immediately sprinkle the crumbled feta cheese and olives over the hot casserole.
7. **Serve:** Drizzle generously with cold, fresh tzatziki sauce and garnish with fresh herbs. Serve hot alongside rice, quinoa, or pita bread.
Notes
Sauce Texture: It is normal for the yogurt marinade to separate or look slightly curdled after baking due to the heat and acidity. It doesn’t affect the flavor! Stir it back together before serving if you like.
Make Ahead: You can combine the chicken, veggies, and marinade in the morning and let it marinate in the fridge all day. When ready to eat, just dump it in the dish and bake.
Low Carb: This dish is naturally low carb and keto-friendly if served with a side salad instead of rice/pita.
Homemade Tzatziki: For the best topping, mix 1 cup yogurt, 1/2 cup grated cucumber (squeezed dry), garlic, lemon, and dill.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean
- Diet: Gluten Free