GERD Friendly Sheet Pan Garlic-Dill Yogurt Chicken with Broccoli & Carrots

Total time1 hr 15 min

Prep time15 min

Cook time30 min

GERD Friendly Sheet Pan Garlic-Dill Yogurt Chicken with Broccoli & Carrots

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
¾ cup plain whole-milk yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Dannon Whole Milk Plain Yogurt - 32 Oz Fage Bestself Plain Yogurt - 32 Oz
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3 cloves garlic, finely minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tbsp fresh dill, finely chopped
1 tbsp extra-virgin olive oil
1 tsp ground turmeric
½ tsp ground black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (~1/4 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
¾ tsp kosher salt

For the vegetables

4 cups broccoli florets (about 1 medium head)
3 medium carrots, peeled and sliced on the diagonal into ¼-inch pieces
2 tbsp extra-virgin olive oil
½ tsp kosher salt
¼ tsp ground black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (~1/4 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

1 tbsp fresh dill, chopped (optional)
lemon wedges, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a medium bowl, whisk together the yogurt, minced garlic, 2 tbsp fresh dill, 1 tbsp olive oil, turmeric, 1/2 tsp black pepper, and 3/4 tsp kosher salt until smooth. Add the chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
2
Position a rack in the center of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.

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