Description
A comforting one-pan dish of tender chicken and golden potatoes in a tangy lemon-garlic yogurt sauce.
Ingredients
Scale
- 1/2 cup fat-free (nonfat) plain yogurt
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 tablespoon red pepper paste
- 3 garlic cloves, mashed (optional)
- 2 tablespoons McCormick steak seasoning (optional)
- 2 large chicken breasts, cut into 1-inch cubes (about 1 lb / 450 g)
- 2 medium potatoes, peeled and cubed (about 1–1.5 cups)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish.
- In a large mixing bowl, combine yogurt, white vinegar, olive oil, lemon pepper seasoning, ground coriander, ground ginger, ground cardamom, red pepper paste, mashed garlic, and steak seasoning (if using). Stir until smooth.
- Add cubed chicken and potato pieces to the bowl. Toss gently to coat evenly.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Bake uncovered for 35–40 minutes, stirring once halfway through, until chicken is cooked (internal temperature 165°F / 74°C) and potatoes are tender.
- Let rest for 5 minutes before serving. Optionally garnish with lemon juice and chopped parsley.
Notes
Marinate chicken for 30 minutes to 2 hours for deeper flavor. Swap red pepper paste for smoked paprika for a milder heat.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 500mg
- Fat: 7.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 70mg