Whole 30 Sheet Pan Garlic-Dill Yogurt Chicken with Broccoli & Carrots

Total time1 hr 15 min

Prep time15 min

Cook time30 min

Whole 30 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)
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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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