5 Ingredient Greek Yogurt Chicken
Did you know that you can marinate chicken with Greek Yogurt? Well me neither. That is until a couple months ago when I was desperate for a new way to prep chicken and literally googled “yogurt marinade.” I was blown away by the result. A crazy simple, flavor packed, and super juicy chicken. I took what I learned about yogurt marinades and refined it to its simplest form to bring you a new 5 ingredient meal: Greek Yogurt Chicken with Bell Peppers and Onions.
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If this is your first time in the Mid Mitten kitchen, welcome! You’re joining us in the midst of a recipe series highlighting dishes that use 5 ingredients or less. Sounds amazing right? These meals, sides, and desserts are designed to give you maximum flavor with minimal effort. Be sure to also check out my 5 Ingredient Tater Tot Casserole, and stop by frequently in the weeks to come to see the latest recipes.
As a reminder I don’t count oil for cooking or spices as ingredients. I try to keep all seasonings to ones you should already have in your pantry. If you want some guidance picking what spices to buy check out my post on 12 Essential Spices to Keep in Your Kitchen.
Today’s Greek Yogurt Chicken is amazing and like I said, crazy simple.
I was inspired by a local Mediterranean restaurant that the hubs and I checked out recently. They have this incredible, tender, tasty chicken served over delicious rice.
So, while the main focus of today’s post is the Greek Yogurt Chicken, I am also sharing a recipe for super simple rice to be served on the side. If you hate rice (I won’t judge, I hate olives and tapioca pudding) then just skip the rice and enjoy the chicken and veggies.
Other serving options include microwavable or instant rice or even eating the chicken and veggies in a pita pocket or gyro bread.
Another benefit of this Greek Yogurt Chicken is that it is healthy! So proceed in making this quick dinner and feeling pretty good about yourself.
Start with whipping up the marinade and prepping your raw chicken. I used boneless skinless chicken thighs because 1) they’re cheap 2) we like dark meat occasionally. If you are not a thigh guy or gal I’d recommend using chicken breast tenderloins or even just chicken breasts.
How to make Greek Yogurt Chicken:
First cut your chicken into even 2-3 inch chunks. In a separate bowl mix up the marinade. Then toss the chicken in your marinade and let set in the fridge for 20 minutes minimum. You could even marinade the chicken earlier in the day and let it sit in the fridge until you are ready to make dinner.
Next cut up your veggies and set aside. If you are going to make your rice from scratch this would be a great time to start that.
Finally place the chicken and veggies on a sheet pan, and baked for 35 minutes. (Remember to double check the internal temperature of the chicken to determine it’s doneness. Chicken should reach 165 degrees F).
Serve the chicken and peppers warm over the rice. It is absolutely delicious! And a healthy dinner you can feel good eating. If you want to break out of the 5 ingredient box feel free to add toppings like fresh mint, feta cheese, or even a hummus.
Greek Yogurt Chicken (5 Ingredient)
- 1 lb Skinless Boneless Chicken Thighs
- 1/2 cup Greek Yogurt
- 1/2 tbsp lemon juice
- 2 red bell peppers
- 1 small onion
- 1 tsp paprika
- 1/2 tsp salt
- 1 tsp thyme
- 1/2 tsp pepper
Mix yogurt, lemon juice, and seasoning in a small bowl.
Cut chicken into small 2-3 inch pieces. Toss chicken in the marinate and place in the fridge for at least 20 minutes.
Preheat oven to 375 degrees F. Cut up pepper and onions into 1 inch chunks.
Place chicken and onions on a greased baking sheet. Bake for 35-40 minutes or until the internal temperature of the chicken is 165 degrees F.
Simple Season Rice
- 1/2 cup long grain white rice
- 1 tbsp butter
- 1 cup chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme
Melt butter over medium heat. Add rice and stir for several minutes allowing the rice to toast, but not turn brown.
Add chicken broth while stirring and bring to a low boil. Cover and let simmer for 15 minutes. Stir occasionally.
Remove from heat and let set until the rice soaks up the remaining liquid. “Fluff” with a fork and serve warm.
I hope you love this recipe as much as I did!
Until we cook again.
~ Chloe M.