Description

When I need a dinner that feels comforting but still light, I always come back to this repeat-worthy healthy dinner formula: tender lemon-garlic chicken (or chickpeas), a sheet pan of colorful roasted vegetables, and a creamy Greek yogurt herb sauce. Everything tastes bright, satisfying, and homemade—without heavy ingredients. I make it on busy weeknights, and it always leaves me feeling nourished and happy. This is the kind of healthy dinner recipe you’ll want on repeat because it’s simple, flexible, and full of flavor.

Ingredients

Scale

1 lb (450 g) boneless, skinless chicken breasts or thighs (or 2 cans chickpeas, drained and rinsed)
2 tbsp extra-virgin olive oil, divided
1 large lemon (zest + 3 tbsp juice)
3 garlic cloves, minced
1 tsp dried oregano
1 tsp smoked paprika
3/4 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 medium zucchini, sliced into half-moons
1 red bell pepper, sliced
1 small red onion, sliced
1 cup cherry tomatoes
2 cups broccoli florets
1 cup cooked quinoa or brown rice (for serving)
1/2 cup plain Greek yogurt
1 tbsp chopped fresh dill (or parsley)
1 tbsp chopped fresh parsley
1 tsp honey (optional)
1 tbsp water (to thin sauce if needed)
Optional: 1/4 cup crumbled feta, for topping
Optional: red pepper flakes, for heat

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Instructions

Heat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
In a bowl, mix 1 tbsp olive oil, lemon zest, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
Add the chicken to the bowl and toss well to coat (or toss chickpeas in the same marinade).
On the sheet pan, add zucchini, bell pepper, red onion, cherry tomatoes, and broccoli. Drizzle with the remaining 1 tbsp olive oil and a pinch of salt and pepper. Toss to coat and spread into an even layer.
Nestle the marinated chicken (or chickpeas) among the vegetables, leaving a little space so everything roasts instead of steaming.
Roast for 18–22 minutes, stirring the vegetables once halfway through. If using chicken breasts, cook until the thickest part reaches 165°F (74°C). If using thighs, aim for 175°F (80°C) for extra tenderness.
While everything roasts, whisk Greek yogurt, dill, parsley, honey (if using), and a splash of water until creamy and spoonable. Taste and adjust salt or lemon if you want it brighter.
Serve the roasted chicken and vegetables over warm quinoa or brown rice. Spoon the yogurt herb sauce on top and finish with feta and red pepper flakes if you like.
Store leftovers in airtight containers and enjoy for quick lunches or another easy dinner.

Notes

Kitchen tips: Cut vegetables into similar sizes so they roast evenly. If your pan feels crowded, use two pans—crowding causes steaming. Swaps: Use salmon (roast 10–12 minutes), tofu cubes, or chickpeas for a vegetarian version. Add-ins: Toss in mushrooms or cauliflower, or swap quinoa for farro. Storage: Keep roasted components and sauce separate for best texture. Refrigerate up to 4 days. Reheat: Warm chicken/veg at 350°F (175°C) for 8–10 minutes or microwave in 45-second bursts; add sauce after reheating. Make-ahead: Chop veggies and mix the marinade up to 2 days ahead; cook quinoa in advance for ultra-fast dinners.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: B
Method: Sheet Pan Roasting
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1/4 of recipe (with quinoa)
Calories: 460
Sugar: 8g
Sodium: 620mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 38g
Cholesterol: 95mg