Vegan Sheet Pan Garlic-Dill Yogurt Chicken with Broccoli & Carrots
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.5(10)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ¾ cup plain whole-milk yogurt
- 3 cloves garlic, finely minced
- 2 tbsp fresh dill, finely chopped
- 1 tbsp extra-virgin olive oil
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- 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
For serving
- 1 tbsp fresh dill, chopped (optional)
- lemon wedges, for serving (optional)
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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